Cheerwine Glaze

Makes about 1½ cups

Sweet and bursting with cherry flavor, this glaze is delicious drizzled over cooker-smoked ham or pork loin.

• 1 cup Cheerwine or other local cherry soda made with cane syrup
• 10 fresh sour cherries, pitted and diced, or ¼ cup chopped dried cherries
• ½ cup packed light brown sugar
• 1 cup cherry preserves
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lemon juice
• ½ teaspoon Frank’s RedHot sauce
• ¼ teaspoon finely grated lemon zest
• ⅛ teaspoon red pepper flakes

Combine all the ingredients in a medium saucepan and bring to a simmer. Reduce the heat and continue simmering gently, stirring constantly, for about 10 minutes, until slightly syrupy. Use immediately or decant into a mason jar. The glaze will keep, refrigerated, for about 2 weeks. Best used warm.

Apricot Glaze

Makes about 1½ cups

The fresh and bright flavors of apricot and lime are spiked with a little heat. The sauce pairs well with pork loin, pork chops, or ribs if you like a sweeter flavor profile.

• One 12-ounce bottle ginger beer
• 1 cup apricot preserves
• 2 tablespoons maple syrup
• 1 fresh apricot, diced, or 6 dried apricots, chopped
• 1 tablespoon minced candied ginger
• 1½ teaspoons Dijon mustard
• 1½ teaspoons Frank’s RedHot sauce
• ¼ teaspoon finely grated lime zest
• 1 teaspoon fresh lime juice
• ¼ teaspoon red pepper flakes

Follow the method for Cheerwine Glaze.