A simply wonderful glaze
for baked ham!
Sweet
Cherry and Pepper 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 chopped yellow bell peppers; set aside.
- In a medium saucepan,
combine sugar and cornstarch; mix well. Add enough water to the
reserved cherry syrup to make 1 cup; gradually stir the cherry
syrup into the sugar mixture. Cook, stirring, over medium heat
until thickened and bubbly. Add the cherry-pepper mixture, reduce
the heat, and simmer for 5 minutes.
Makes 8 servings.
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