Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cherry-Rum Glaze
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- #91812
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups unsweetened cherry juice
12 ounces frozen cherries, coarsely chopped
1/4 cup butter
1/4 cup dark brown sugar
1/4 cup dark rum
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3 tablespoons cornstarch
3 tablespoons water
directions
Combine cherry juice, frozen cherries, butter, brown sugar and rum in a medium pan. Bring to a boil, reduce heat and simmer 5-6 minutes.
Combine cloves, cinnamon, cornstarch and water. Add to cherry mixture. Cook and stir 1-2 minutes until thickened.
Brush glaze over ham and bake in oven until ham is heated through. Remove from oven, slice and serve.
added by
maryw
nutrition data
16 calories, 1 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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