Cherry Glaze, or Basting Sauce
This Cherry Glaze is a great sauce that you can use to baste any Pork or Chicken dish. Use it either on the grill, or in the oven, during the last 15 minutes of cooking. Don't put it on too early because it'll just burn.When I made this, I did it with a Bacon Wrapped Pork Tenderloin, that I cooked on my grill. After I used it to baste the meat, I placed it back on the stove, and brought it to a boil prior to drizzling it on the meat for service.
You can easily substitute other preserves for the Cherry used in this recipe. Or, add a little more Port Wine, to thin it down, then a stick of butter to make a super wing sauce!
- 1 Jar Cherry Preserves, 12 oz. jar
- 2 Tablespoons Butt Kickin' Blacken, Original Recipe
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Ruby Port Wine, as needed
1. Place the Cherry Preserves in a sauce pan over medium heat until it melts. Add the Blacken and vinegar and stir it up good. Let this simmer for about 5 minutes.
2. Blend with a food processor, blender, or an immersion blender (like I did). The whole cherries blended, will help thicken the sauce.
As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
As it cools, it'll thicken because you've boiled off some of the water in the preserves, this is when you add the port wine. Add enough so that you've got a nice basting sauce. Set this aside while you cook the Pork.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Cherry Glaze, or Basting Sauce
Served on a
Bacon Wrapped, Pork Tenderloin
Served on a
Bacon Wrapped, Pork Tenderloin
Order some TODAY !
