The warm spicy cinnamon and cumin with the sweetness of the honey and the twang and oakiness of our Cabernet Sauvignon Red Wine Vinegar in this glaze would be perfect for a Christmas lunch, or as a warm cozy roast chicken dinner on a cold winters night.

1/2 Cup Olive Oil
1/3 Cup Two Fat Birds NZ Cabernet Sauvignon Red Wine Vinegar (Full barrel strength)
1/2 Cup Honey
1     Tsp ground Cumin
3/4 Tsp ground Cinnamon

Combine the above ingredients in a small pot and simmer at a low temperature (stirring) for about 2 mins. Apply glaze to bird with a brush and roast as usual. Baste the bird every 10 minutes with more gaze until cooked (when juices run clear). Feel free to experiment with this glaze, star anise also works well added to this mixture.