Maple Cherry Sauce Food

CHERRY MAPLE GLAZED SALMON

Steps:

• Pit the fresh cherries, or if frozen, thaw and mince. Set aside.
• In a small saucepan mix together the sauce ingredients and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes.
• Rub Alaska salmon filets on both sides with olive oil and salt and pepper.
• In a hot grill pan add the Alaska salmon and cook on both sides for 2-3 minutes depending on thickness. Baste each side with the maple cherry sauce to glaze after turning.
• Serve over steamed rice and the remaining maple cherry sauce on top.

RED LOBSTER'S CHERRY MAPLE GLAZE

Steps:

• Combine syrup, soy sauce, and cherries in small sauce pot over medium heat. Squeeze juice from half lemon in mixture and stir well. Once mixture is heated, begin to add 1/4 cup of sugar and stir until completely dissolved. Taste glaze for sweetness. Different maple syrups will have different levels of sweetness, so it might be necessary to add additional sugar. Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.

MAPLE CHERRY SAUCE

Steps:

• Put cherry juice blend and cornstarch in a small saucepan, mix well.
• Cook over medium heat until thickened.
• Add cherries, maple-flavored syrup, walnuts and orange peel then mix well.
• Cook, stirring frequently, over low heat until all ingredients are hot.
• Serve over roast turkey, pork or ham.

MAPLE CHERRY GLAZED SALMON

Steps:

• Make the glaze by bringing the cherry juice to a simmer in a non-reactive saucepan and reduce to 1/2 cup.
• Add the remaining ingredients; bring to a quick boil, reduce temperature and simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
• Cool to room temperature and then chill.
• Preheat grill on highest setting; rub the salmon with oil; season with salt and black pepper.
• Divide the glaze using half to baste the salmon while cooking and the other half to drizzle over the salmon when serving.
• Before cooking the salmon, place the 1/3 cup cherry juice and dry tart cherries in a small saucepan, bring to a boil, turn off heat, cover and allow to stand to reconstitute while the fish cooks.
• Place the salmon on the grate and turn down the flame to the medium setting; baste the salmon with the glaze and grill for approximately 6 minutes on each side or until it flakes easily.
• Drizzle the salmon with the cherry glaze and top with reconstituted cherries.

BAKED HAM WITH CHERRY SAUCE

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.

CHERRY MAPLE GLAZE

Steps:

• 1. In a saute pan heat up the cherry juice and the butter, maple syrup, and brown sugar, Simmer for 2 or 3 minutes then add the Grenadine simmer at low heat it will thicken. Pour over your chicken and enjoy

SWEET MAPLE AND DRIED CHERRY GLAZE - RED LOBSTER

Steps:

• Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
• Squeeze juice from half lemon in mixture and stir well.
• Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
• Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
• Use at room temperature as glaze for grilled fresh fish.