Cherries are rich in antioxidants and I was excited when I saw Azure had frozen cherries last month! It was a fun treat to make this sauce and serve it over pumpkin pancakes. Both my husband and father-in-law agreed it was delicious. (Or maybe it was really the bacon they liked!!)
Our family has also enjoyed this Cherry Glazed Pork Roast over the years. Many times I would shred the roast so the sauce was evenly distributed throughout the meat – the kids loved it!
4 cups frozen cherries
1/4 cup honey
1/4 cup water
2 tablespoons lemon juice
In a medium saucepan, simmer all ingredients 20 minutes on medium heat. Blend with an immersion blender. Delicious topped on pumpkin pancakes, ice cream, yogurt or pork roast.
Makes 4 cups
Cherry Glazed Pork Roast
2-1/2 to 3 pound pork roast
3/4 cup cherry sauce (above)
2 tablespoons red wine vinegar
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice (pg 189)
Preheat oven to 350°F. Place roast in a covered baking dish. Bake 2 hours. In a small saucepan, simmer remaining ingredients 5 minutes over medium heat. Remove roast from oven and pour glaze over top of roast. Continue baking an additional 30 minutes, basting as necessary.
