13 cherry syrup recipes

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

Santa's white fudge made with sour cream, corn syrup, and sugar cooked to soft-ball stage, then loaded with candied cherries and pecans. Creamy holiday candy in an 8x8 pan.

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Old-fashioned white holiday fudge loaded with brazil nuts, pecans, walnuts, candied cherries, and pineapple. A cooked cream fudge that chills overnight and makes over 100 pieces for holiday gift giving.

Cherry pork loin roast rubbed with thyme and black pepper, then glazed with a sweet-tart cherry preserve sauce spiked with red wine vinegar, cloves, nutmeg, and cinnamon.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Cantonese roast duck rubbed with hoisin, five spice, sherry, and brown bean sauce, then slow-roasted until the skin turns lacquered and crackling. A Chinatown classic at home.

Thick tuna steaks marinated in sweet-savory sherry, ginger, and maple syrup grill to perfection in under an hour for an Asian-inspired seafood dinner.

Classic Cherries Jubilee with sweet Bing cherries simmered in citrus-scented syrup, flambéed with cognac, and ladled over vanilla ice cream. Pure tableside drama in 25 minutes.

Crispy-skinned roast goose glazed with honey, soy, and lemon. This Chinese banquet centerpiece requires patience for air-drying but rewards with lacquered, golden skin and succulent meat.