Cherry sauce/glaze

• Cooking Time 15 min
• Source Andy Cooks

• 500 Gram Cherry  (Pitted, fresh or frozen)
• 110 Gram brown sugar
• 50 Mililitre balsamic vinegar
• 1 thumb fresh ginger  (Peeled and sliced)
• 2 Tablespoon dijon mustard
• 2 cinnamon stick
• 50 Mililitre Water
• 1/2 Teaspoon Salt
• 50 Gram Butter

1. Get 1 saucepan. Except for the butter, put all other ingredients in saucepan.
2. Bring to the boil, then simmer 10-12 minutes until cherries soft and starting to break down.
3. Remove cinnamon and using stick blender, mix until smooth.
4. Add butter and mix until emulsified.
5. Can use as a glaze on whole ham. Use about 1/3 to cover ham, and then remainder to baste through out ham cooking.