Southern Tier Black Cherry Glaze

Recipe Notes

1. Coconut sugar is used here specifically for its neutral flavor profile — it sweetens without competing with the cherry. Raw honey or pure maple syrup can be substituted but may introduce their own distinct flavor notes.
2. The lemon juice brightens the cherry flavor and balances the sweetness — it won't taste like lemon in the finished glaze.
3. The glaze will thicken further as it cools. If it becomes too thick to spread, warm it gently over low heat before applying.
4. This glaze makes enough for one rack of ribs. Double the recipe for two racks.
5. Make the glaze ahead of time and refrigerate for up to 5 days. Reheat gently before using.
6. The Southern Tier region of New York is known for its abundant cherry orchards. If you can source local black cherries — fresh or frozen — this glaze will be at its absolute best.
7. Yields approximately ½ to ¾ cup — enough for one rack of ribs or four servings as a condiment or topping.

• Pork tenderloin — roasted or smoked
• Duck breast — black cherry and duck is a classic combination
• Venison — the tartness cuts through the gaminess beautifully
• Grilled chicken — as a finishing glaze
• Cheese board — spooned over brie or cream cheese
• Vanilla ice cream — as a dessert topping
• Oatmeal or yogurt — as a fruit compote-style topping
• Pork chops — pan seared or grilled