Peppered Cherry Glaze
Peppered Cherry Glaze - A delicious accompaniment to duck or other wild game
Healthy, because
Even smarter
Nutritional values
The power of the cherry comes out of the glass spoon by spoon - it scores with minerals and vitamins. The contents of potassium, calcium, magnesium, the trace element iron as well as folic acid and vitamin C are particularly noteworthy. The small fruit also offers a whole range of protective shields in the form of secondary plant substances.
An equally delicious variation: to flavour the stock, add 2 to 3 cloves instead of cinnamon.
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 91 g |
Ingredients
- Ingredients
- 1 ¼ kilograms Sour cherry (or 1 kg thawed frozen cherries)
- 3 Oranges
- 200 milliliters Red wine vinegar
- 3 tsps pink peppercorns
- 3 tsps dried green peppercorns
- 1 tsp white peppercorns
- 1 stalk cinnamon
- 200 grams jam sugar (3:1 ratio)
- 1 pinch salt
Kitchen utensils
Preparation steps
Rinse jars (each about 400 ml) (each approximately 14 ounces) and their matching lids with boiling water and leave upside down to dry on a kitchen towel.
Rinse cherries, drain and remove pits. Rinse 1 orange in hot water, wipe dry and finely grate zest.
Squeeze juice from all oranges and measure out 200 ml (about 7 ounces) of juice.
Combine vinegar, orange juice and orange zest, pepper, cinnamon and sugar in a pot and bring to a boil. Cook for 3 minutes, stirring constantly.
Add cherries to the pot and return mixture to a boil.
Cook for 1 more minute and season with a pinch of salt. Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/). Glaze tastes best 2-3 months after preparation.
