CHERRY SAUCE AND GLAZE
The fresh cherry season is always looked upon with great anticipation. Domestic availability begins early May out of California and then moves to Oregon and Washington State. Regionally as the weather permits, local cherry varieties become available. Regardless, prepping and pitting cherries for a pie a salad or dessert can be "family fun" like gathering around the table to string beans. Times saving pitting tools are available at many stores and kitchen shops; however a simple paring knife will do.
Simply slice around the center of each cherry, twist and separate and remove the seed either with the knife tip or small pointed spoon. Do in assembly line fashion and you can deseed 2 cups of cherries in less than 10 minutes. For a great sauce or glaze to top chicken, ham or pork or to ladle over ice cream or frozen yogurt, here's a time saver everyone will enjoy.
INGREDIENTS:
1 Cup of fresh sweet cherries
Juice of 1 lime
1 6 or 8 oz. Jar of cherry jelly
2 Tablespoons Water
INSTRUCTIONS:
Stir jelly in the jar until thin and pourable. Pour into a small mixing bowl. Add water and continue to stir until jelly is sauce like and coats the spoon but is "pourable" pit the cherries and cut into halves or quarters. Add lemon juice and toss gently.
Add cherries to mixing bowl and toss to blend. Heat either in a small saucepan or microwave until warm. Do not boil. Ladle or pour over chicken, ham or pork or over ice cream or cake. Simple and incredibly delicious!