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Bing Cherry Pepper Jelly Sauce
<p>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.</p>Source: I developed this to make pork tenderloin a little more special for a birthday party. (Entered by Beth Retzloff)
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.
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