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CHERRY-PORT GLAZE FOR HAM OR PORK Recipe

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This recipe for CHERRY-PORT GLAZE FOR HAM OR PORK is from THE SCHUMAECKER FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup ruby port
1/2 cup cherry preserves
1/2 cup packed brown sugar
1 tsp. Ground black pepper
Directions:
Directions:
Simmer port in a small saucepan over medium heat until reduced to 3-4 TBSP. (About 5 minutes). Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick and syrupy. (5 minutes)

Additions: I added 2/3 cup of frozen bing cherries and cooked it into the sauce, then used a hand blender at the end to purée. Fresh cherries would also work, but would require a bit more cooking time. It added a thickness and depth that was wonderful. Use to glaze meat or a side sauce.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is an adaptation of the America’s Test Kitchen recipe to serve with ham. I’ve tried it with both ham and pork and it’s quite a nice addition!

 

 

 

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