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Old 09-16-2007, 08:54 AM   #1
Join Date: Apr 2007
Posts: 88
Help, about to make a cherry glaze.

Hey now, so im following a recipe off of tv and im at the make the glaze part and theres just acouple of terms i dont know what mean. im supposed to first saute the onion, garlic and ginger and then throw in the cherrys and syrup. now at some point it tells me ive got to let it sit and reduce, how much of a heat should i leave it on and for how long? im making ribs with it and i believe im supposed to put it in at the 3hour mark so ideally i guess start making the glaze around the 1 and a half hour mark or so?


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Old 09-16-2007, 09:12 AM   #2
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You want to cook off some of the liquid to make the sauce thicker and more syrupy so it will work as a glaze.

The mixture in the pan needs to at least simmer to drive off liquid. If it's ready before the ribs it will keep until you're ready.
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