I made this wonderful dish for our Christmas dinner and it was a big hit! Make sure you use real maple syrup and not Aunt Jemima or other “fake” syrups. You can make this sauce ahead of time and keep it your fridge for up to three days.
2/3 cup maple syrup
1/2 cup water
2 tablespoons minced dried tart cherries (usually in the same aisle as other dried fruits)
1 tablespoon sugar
1 1/2 teaspoon lemon juice
2 teaspoons soy sauce
1) Combine the syrup, water, cherries and soy sauce in a small sauce pan and heat over medium heat. When it starts to boil, reduce heat and simmer for 8-10 minutes.
2) Add lemon juice to mixture and stir well.
3) Add sugar and stir until completely dissolved. You can taste the glaze to make sure it’s sweet enough for you. Since different brands of syrup have varying degrees of sweetness you may need to add more.
4) Once your glaze is sweet enough, use it right away or store it in the fridge for up to three days.
I made mine a day ahead of time and poured a little over my chicken breasts about 10 minutes before the chicken was finished baking. I also added more when the chicken was finished. You can serve your chicken over rice or next to any side dish you choose (my fam loves mashed potatoes so that’s what I served it with) with a little sauce on the side in case any one wants extra. This glaze is also great on fish!