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Author Topic: cherry sauce / syrup / glaze  (Read 732 times)

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Offline Nate

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cherry sauce / syrup / glaze
« on: March 04, 2016, 08:06:01 PM »
here is a recipe that I found for a cherry sauce /syrup / glaze that can be used on chicken, beef or even a really good chocolate cake.

Cherry Sauce
1/2 pound cherries, un-pitted, stemmed
1 quart water
2 star anise whole
5 whole cloves
8 whole black peppercorns
1 teaspoon salt
Bring all ingredients except cherries to a boil, add crushed cherries to boiling water and boil uncovered until reduced by half. Drain and squeeze cherries to remove all liquid. Return to pot.

1 quart water
1 pint cider vinegar
1/8 cup brown sugar
Bring pressed cherry sauce to boil, add water, sugar and vinegar to pot and reduce at simmer by 1/4 to 1/2 fluid volume. Determine if the sauce has the appropriate consistency, if not, add two tablespoons corn starch to 1 pint of water and bring to boil for two to three minutes, add a little at a time to thicken sauce while on simmer. Remove when a little thinner than desired as it will thicken as it cools.

here is the link to where I found this recipe.  http://www.bbq-brethren.com/forum/showthread.php?t=85843&highlight=chuck+ribs

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