These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Bing Cherry Pepper Jelly Sauce

From Farm2Work

<p>This 2 ingredient sauce has whole dark cherries and a little bit of a spicy kick. Great over pork roast &amp; roast turkey. It&#8217;s great to be able to pull a can of fruit &amp; jar of jam off the shelf &amp; make it look like you&#8217;ve worked hard for a special dish. I&#8217;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.


Ingredients
1 16 oz. Canned Dark Sweet Cherries
1/2 - 1 c 1 jar Jalepeno Pepper Jelly

Step by Step Instructions
  1. 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.*
  2. *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.