1 can Oregon Fruit Tart Red Cherries, divided and drained with 1/4 c juices reserved
1/2 cup dark brown sugar
2 Tablespoons ground mustard
2 star anise pods
1/4 cup water + 2 Tablespoons, divided
1 Tablespoon cornstarch
baked ham, pork, turkey or chicken
- Combine half of the cherries, the reserved juices, brown sugar, mustard, anise pods and 1/4 cup of the water in a small saucepan.
- Bring to a simmer over medium heat and cook for 20-25 minutes until the cherries begin to break down, the sugar has dissolved, and the anise has become fragrant. Remove the anise pods and discard.
- Make a slurry by whisking the cornstarch and 2 Tablespoons of water. Add to the glaze mixture and return to a simmer for 5 minutes or until thickened. Gently stir in the remaining cherries, transfer to a heat proof jar, and allow to cool to room temperature. Keep refrigerated and use within one week.
- To serve: Use as a glaze for baked ham, pork, turkey or chicken, reserving half to serve with the meat.