Barbara's Cherry Hot Pepper Jelly Sauce
Ingredients
2 oz. orange juice or juice of 1 orange
2 Tbsp. Cherchies® Cherry Hot Pepper Jelly
2 Tbsp. Cherchies® Cranberry Preserve with Champagne
2 Turkey fillets or chicken breasts
Preparation
●Make a sauce mixing the orange juice, Cherry Hot Pepper Jelly and Cranberry Preserve together. Stir until blended.
●Heat a non-stick skillet over medium heat. Do not overheat the skillet.
●Pour the mixture into the skillet and simmer until slightly thick.
●Serve hot over cooked turkey or chicken.
Serves 2
Optional Recipe Idea
2 oz. orange juice or juice of one orange
2 Tbsp. Cherchies® Lem’n Hot Pepper Jelly
2 Tbsp. Cherchies® White Tea Pomegranate Peach Preserve
2 Salmon fillets
Prepare in the same way as above and serve hot over broiled salmon.
Serves 2
2 oz. orange juice or juice of 1 orange
2 Tbsp. Cherchies® Cherry Hot Pepper Jelly
2 Tbsp. Cherchies® Cranberry Preserve with Champagne
2 Turkey fillets or chicken breasts
Preparation
●Make a sauce mixing the orange juice, Cherry Hot Pepper Jelly and Cranberry Preserve together. Stir until blended.
●Heat a non-stick skillet over medium heat. Do not overheat the skillet.
●Pour the mixture into the skillet and simmer until slightly thick.
●Serve hot over cooked turkey or chicken.
Serves 2
Optional Recipe Idea
2 oz. orange juice or juice of one orange
2 Tbsp. Cherchies® Lem’n Hot Pepper Jelly
2 Tbsp. Cherchies® White Tea Pomegranate Peach Preserve
2 Salmon fillets
Prepare in the same way as above and serve hot over broiled salmon.
Serves 2
