As the name implies, it’s an Asian-inspired glaze that is great on anything grilled where a little sweet-and-sour Eastern influence is welcome. The cherry preserves and Hoisin sauce work magically together, and the white pepper adds a bit of a spicy finish. It’s simple, but it does incredible things.
Add all of the ingredients, except the water, to a small sauce pan.
Put the pan over medium heat and bring just to a simmer.
Let it simmer for five minutes, then remove from the heat.
Put the sauce in a small bowl or jar and add the water.
Blend with a stick blender for just a few seconds to get rid of any cherry chunks.
Let cool and use as you would any glaze, and enjoy!
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This was truly excellent! I used black cherry jam & fresh ginger, & it turned out great when I used it on broiled salmon. I will definitely make it again!
This glaze is wonderful! We have made it several times and enjoy it on pretty much anything we can put on the grill.
by Willamette Transplant in
Condiments
Prep: Cook:
Serves: 10 Level: Easy
by Willamette Transplant in
Condiments
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Prep: Cook:
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Prep: Cook:
Serves: 16 Level: Easy
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Cindy Lane on 3.26.2010
I love the sound of this! Also, you have Bonne Maman jams in Ohio?! I’m from Montreal, Canada and that’s the only one I’ll buy.. I just thought it was a local jam!