Ingredients
1 cup fresh or frozen cherries, pitted
1/2 cup TMD Cherry Brandy
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup chicken or beef broth (depending on the meat)
1 tablespoon corn starch
1 tablespoon cold water
Salt and pepper to taste
Method
In a saucepan, combine the pitted cherries, Cherry Brandy Liqueur, brown sugar, and balsamic vinegar. Simmer until cherries soften and liquid reduces.
In a small bowl, mix corn-starch and cold water to create a slurry.
Add the slurry to the cherry mixture to thicken. Stir until desired thickness.
Incorporate chicken or beef broth and simmer briefly to meld flavours.
Season with salt and pepper.
Let the glaze cool for a few minutes.
Strain the glaze through a fine-mesh sieve to remove cherry solids.
Drizzle the Cherry Brandy Glaze over your cooked meat. Ideal with pork, duck, or chicken.
