Bill W. Michigan
TVWBB Guru
I did a post for Cherry/Dill Salmon Here and had a request for recipe for the Glaze so here it is.
To hydrate dried cherries – place them in a glass with just enough warm water to cover them. Let them stand for approximately 10 – 15 minutes. Then use the water in glaze recipe below.
Cherry Balsamic Glaze
1.) Water used to hydrate dried cherries
2.) ½ cup white wine Riesling, Chardonnay, Piesporter any one will do.
3.) 1-3 TBL concentrated cherry juice Cherry Republic
4.) 1/8 – 1/4 Cup Honey depending on how sweet you like it.
5.) cherry/balsamic vinegar 2-3 TBL or more depending on how tart you like it (Regular balsamic will do if you don’t have cherry)Fustini's
6.) salt and pepper to taste
Mix the above ingredients in a saucepan and simmer until it reduces down to the consistency of maple syrup.
Then add:
7.) 1 tsp lemon juice to brighten the flavor if needed.
Let cool and brush on Fish or Chicken or put into a squeeze bottle and use it that way.
To hydrate dried cherries – place them in a glass with just enough warm water to cover them. Let them stand for approximately 10 – 15 minutes. Then use the water in glaze recipe below.
Cherry Balsamic Glaze
1.) Water used to hydrate dried cherries
2.) ½ cup white wine Riesling, Chardonnay, Piesporter any one will do.
3.) 1-3 TBL concentrated cherry juice Cherry Republic
4.) 1/8 – 1/4 Cup Honey depending on how sweet you like it.
5.) cherry/balsamic vinegar 2-3 TBL or more depending on how tart you like it (Regular balsamic will do if you don’t have cherry)Fustini's
6.) salt and pepper to taste
Mix the above ingredients in a saucepan and simmer until it reduces down to the consistency of maple syrup.
Then add:
7.) 1 tsp lemon juice to brighten the flavor if needed.
Let cool and brush on Fish or Chicken or put into a squeeze bottle and use it that way.