A simply wonderful glaze for baked ham!
Recipe: Sweet Cherry andPepper Glaze
1 (16-ounce) can sweet cherries in syrup
Drain canned cherries, reserving the syrup.Chop the cherries into small pieces and combine with choppedyellow bell peppers; set aside.
In a medium saucepan, combine sugar andcornstarch; mix well. Add enough water to the reserved cherrysyrup to make 1 cup; gradually stir the cherry syrup into thesugar mixture. Cook, stirring, over medium heat until thickenedand bubbly. Add the cherry-pepper mixture, reduce the heat, andsimmer for 5 minutes.
2 yellow bell peppers, seeded and chopped
1/4 cup granulated sugar
2 tablespoons cornstarch
Makes 8 servings.
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