Sour Cherry and Mustard Glaze

Sour Cherry and Mustard Glaze

Sour cherries are in season and I am loving it. I decided to use cherries in a glaze for a ham dinner I was having with friends. I often enjoy using various fruits in savory dishes. The cherries paired nicely with the ham, but this glaze would work well on duck or fresh pork, too. The mustard was a last minute addition. It added just the extra kick I was looking for.

Sour Cherry and Mustard Glaze

3-4 cups pitted sour cherries

1/2 c. cider vinegar

1/4 cup honey, or to taste

1/2 c. grainy mustard

1 t. cinnamon

1/2 t. cayenne pepper

salt and pepper to taste

Place the cherries in a saucepan and cook over medium heat until much of the liquid has cooked off. Stir occasionally. Add the rest of the ingredients and cook until mixture has thickened. Stir more often as mixture gets thicker to prevent scorching. Adjust seasonings. I was using this on a ham so I didn’t add much salt, but would add more if I were using it on fresh pork or poultry. Makes about 2 cups.

To use: Spoon mixture over the meat at least 30 minutes before food will be done so sauce can caramelize a bit. Could also be warmed and served on the side as a dipping sauce. I left the cherries whole, but you could puree the mixture for a smoother sauce.