EatSmarter exclusive recipe

Peppered Cherry Glazewith Orange

Peppered Cherry Glaze - Peppered Cherry Glaze - A delicious accompaniment to duck or other wild game
38 kcal
Peppered Cherry Glaze - A delicious accompaniment to duck or other wild game

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Difficulty:easy
Preparation:50 min
Ready in:55 min
Low-sugar
Low-fat
Vegetarian
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories38 kcal(2%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates8 g(3%)
Added Sugar5 g(6%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER

Ingredients

For glasses

1 ¼ kilogramssour cherries (or 1 kg thawed frozen cherries)
3Oranges
200 millilitersRed wine vinegar
3 teaspoonspink Peppercorns
3 teaspoonsdried green Peppercorns
1 teaspoonwhite Peppercorns
1 stalkCinnamon
200 gramsJam sugar (3:1 ratio)
1 pinchSalt

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Citrus juicer, 4 canning jars, 1 Ladle, 1 Corer, 1 Kitchen towel

Directions

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1 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.
2 Rinse cherries, drain and remove pits. Rinse 1 orange in hot water, wipe dry and finely grate zest.
3 Squeeze juice from all oranges and measure out 200 ml (about 7 ounces) of juice.
4 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.
5 Add cherries to the pot and return mixture to a boil.
6 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.
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