Spicy Cherry Glaze

Preparation info
  • Makes

    2 cups

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

For a showy dessert spoon glaze on a whole cake—also pretty on slices


  • c. drained, pitted tart canned cherries, 1 (16 to 17 oz.) can
  • Juice drained from cherries
  • 8 whole cloves


  • Combine cherries, ½ c. cherry juice and spices in a saucepan. Bring to a boil. Reduce heat; simmer 5 minutes.
  • Stir together cornstarch, sugar and salt. Stir in 2 tblsp. cold cherry juice and corn syrup. Gradually stir in the hot liquid drained from the heated cherries. Remove whole spices from cherries; pour cornstarch mixture over cherries in saucepan. Cook, sti