Preserved Cherries In Spiced Port Recipes

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CHERRY-PORT GLAZE (COOK'S ILLUSTRATED)



Cherry-Port Glaze (Cook's Illustrated) image

I made this glaze while preparing a spiral sliced ham in the CI way, see recipe #366252 . I don't much care for ruby port, so used tawny port and also light brown sugar. I reduced the pepper to 1/2 tsp., use more if you wish.A key to this recipe is the quality of cherry preserves. I used preserves from the Kedainiu konservu fabrikas, which contain 35% cherries and no preservatives. I found these at a large ethnic grocery.

Provided by duonyte

Categories     < 60 Mins

Time 40m

Yield 1 cup

Number Of Ingredients 5

1/2 cup ruby red port wine
1/2 cup cherry preserves
1 cup packed dark brown sugar
1/2-1 teaspoon ground black pepper
4 -6 tablespoons ham drippings, from baked ham

Steps:

  • Simmer the port in a small saucepan over medium heat until it is reduced to 2 tablespoons, about 5 minutes.
  • Add the brown sugar, cherry preserves, and ground pepper and cook, stirring occasionally, until the sugar dissolves and the mixture is thick, syrupy and reduced to 1 cup, 5 to 10 minutes.
  • To use as glaze, bake your ham until it reached an internal temperature of 100 degrees.
  • Remove ham from oven and increase oven temperature to 350 degrees.
  • Cut open the oven bag (if using the CI method) and roll back the sides to expose the ham.
  • Brush ham with about one-third of the glaze (a silicone brush is highly recommended).
  • Return to the oven until the glaze becomes sticky, about 10 minutes.
  • Remove ham from the oven, transfer to a cutting board, and brush te entire ham with another third of the glaze. (If the glaze has thickened, just reheat it briefly).
  • Let the ham rest, loosely covered with foil, for 15 minutes.
  • Heat the remaining third of the glaze with 4 to 6 tablespoons of the ham juices, until it forms a thick but fluid sauce. Pass the sauce with the ham.
  • Note: I think this recipe makes enough for probably six people, at best, but did not really measure it out after adding the juices. Also, I found the ham juices very salty, and would probably use just two or three spoons of ham drippings, and low-sodium broth or water for the rest.

PRESERVED CHERRIES



Preserved Cherries image

Preserve sweet or sour cherries to remind you of summer all year round. Easy to make, keeps well all winter, and makes a great gift for friends and family.

Provided by LenaM

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 16

Number Of Ingredients 3

2 pounds fresh cherries, stems removed
4 cups water
¾ cup white sugar

Steps:

  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water.
  • Fill sterilized jars with cherries up to the "neck" of the jar.
  • Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 18.8 g, Fat 0.5 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 1.8 mg, Sugar 17.5 g

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