Looking for suggestions on how to make aake a ham glaze using boozy cherries
I want to make a ham glaze using boozy cherries. I was given some, but won't use them for their intended purpose. Wondering if anyone's done something like that successfully, and if so, how?
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Your cherries may also have sugar, spice and thickener lihe cornstarch (all good for a glaze). Taste before you cook and if you note those ingredients, reduce them in the recipe you use.
But several out there use brandied cherries...which testifies to their workability, and can be used as a template if your cherries have a different liquor in them.