Sweet Cherry and Hot Pepper Glaze

Sweet Cherry and Hot Pepper Glaze

1 16-ounce can dark sweet cherries
2 whole pickled hot yellow peppers – seeded and finely chopped
1/4 cup granulated sugar
2 tablespoons cornstarch

Drain cherries, reserving juice. Chop cherries. In a medium bowl, combine cherries and peppers; mix well. Set aside.

In a medium saucepan, combine sugar and cornstarch; mix well. Add enough water to reserved cherry juice to make 1 cup; gradually stir cherry juice into sugar mixture. Cook, stirring, over medium heat until thickened and bubbly. Add cherry pepper mixture; reduce heat and simmer 10 to 15 minutes. Use as a glaze on smoked chicken breasts, roast duck or baked ham.

Serving size: 1/4 cup

“A taste treat you have to try to believe!”

“2 cups”