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
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