Recipes would be great for those of us who lack that inclination to throw together whatever the market brought in this week! Feel free to just copy & paste a recipe in the “Description” section if you do not have the time to go through the step-by-step process. Thank you very much for your contribution!
Back to Listings
Click here to go back to the recipe listings
Bing Cherry Pepper Jelly Sauce
Source: I developed this to make pork tenderloin a little more special for a birthday party. (Entered by Beth Retzloff)
This 2 ingredient sauce has whole dark cherries and a little bit of a spicy kick. Great over pork roast & roast turkey. It’s great to be able to pull a can of fruit & jar of jam off the shelf & make it look like you’ve worked hard for a special dish. I’m sure the sauce would be great on other things, too.
Serves: Makes about 1 1/2 - 2 c. depending on how much jelly you add & serves 6 - 8.
Step by Step Instructions
- Drain the can of dark cherries reserving juice. In a small saucepan over low heat melt 1/2 - 1 cup of the pepper jelly (1/2 c. mild, 1 cup has some zip) with the cherries. Add enough of the juice drained from the cherries to make a sauce consistency. Stir frequently until all jelly is melted. Not sure how hot you want it? Add about 1/3 c. and stir until combined. Taste & add more until desired heat level is reached. Spoon over meat.*
- *Sometimes canned cherries can still have a pit or two. Either gently press the cherries with a fork or the back of a spoon while heating to make sure there are no pits left behind.
Comments added by fellow market members.