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Sweet Cherry and Pepper Glaze recipe

A simply wonderful glaze for baked ham!

Recipe: Sweet Cherry andPepper Glaze

1 (16-ounce) can sweet cherries in syrup
2 yellow bell peppers, seeded and chopped
1/4 cup granulated sugar
2 tablespoons cornstarch

  • 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.

    Makes 8 servings.

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  • Comments

    1 Comment


    A sweet and spicy grilled chicken marinated in a cherry pepper brine and then covered in a cherry pepper glaze. Make sure you allow 4-6 hours for the chicken to soak in the brine. Cherries, rice vinegar, honey, molasses, and a smidge of sugar were enough to balance out the hot pepper heat and offer up a distinctive flavor. They always say hot peppers taste fruity or whatever, but usually my mouth is all puffy and on fire and I actually have no idea what the flipping peppers taste like. Who are they anyways?

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