Sour-Cherry Thyme Glaze
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups sour-cherry preserves
- ½cup chopped shallots
- 2tablespoons Dijon mustard
- 1½tablespoons sherry vinegar
- 1½tablespoons fresh thyme leaves
- 1teaspoon crushed dried red pepper
Nutritional analysis per serving (4 servings)
355 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 87 grams carbohydrates; 2 grams dietary fiber; 60 grams sugars; 1 gram protein; 127 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a food processor and pulse until smooth. Transfer to a jar with a tight-fitting lid and store in refrigerator until needed. Making glaze a day in advance allows flavors to bloom and thickens glaze, which makes it easier to apply.
Private Notes
Comments
Hi Diane, I am just getting ready to glaze my Easter 2019 baked ham. Just saw your query. I hope you receive this response. You can find sherry vinegar with all of the other specialty vinegars in the condiments aisle. It is actually made from sherry wine that has "turned." Is has distinctive flavor from all other vintagers, so I would opt for getting some. I love playing with sour cherry glazes for pork, smoked ham, chicken or turkey. I also dump in some ground cloves, cinnamon, and nutmeg.
The distinctive flavor of the sherry vinegar pairs really well with the shallots. Very good sherry vinegar is inexpensive compared to a good balsamic vinegar. I used finely chopped dried tart cherries and added some balsamic vinegar and brown sugar for a little sweetness and depth of flavor. The ham was studded with cloves and quite tasty.
This glaze was absolutely delicious. It added a bright, but not too sweet, flavor to our spiral ham. Hands down the best glaze I’ve ever made. This is now a staple for Easter dinner in my family!
We liked this very much. We used balsamic vinegar (on hand) instead of sherry vinegar (not so). A blender worked fine to blend the ingredients. The kitchen smelled divine as it cooked. I applied a second layer of glaze about halfway through the cooking.