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Cherry Brandy Glaze


  • 1 cup fresh or frozen cherries, pitted
  • 1/2 cup TMD Cherry Brandy Liqueur
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup chicken or beef broth (depending on the meat)
  • 1 tablespoon corn starch
  • 1 tablespoon cold water
  • Salt and pepper to taste



  • In a saucepan, combine the pitted cherries, Cherry Brandy Liqueur, brown sugar, and balsamic vinegar. Simmer until cherries soften and liquid reduces.
  • In a small bowl, mix corn-starch and cold water to create a slurry.
  • Add the slurry to the cherry mixture to thicken. Stir until desired thickness.
  • Incorporate chicken or beef broth and simmer briefly to meld flavours.
  • Season with salt and pepper.
  • Let the glaze cool for a few minutes.
  • Strain the glaze through a fine-mesh sieve to remove cherry solids.
  • Drizzle the Cherry Brandy Glaze over your cooked meat. Ideal with pork, duck, or chicken.