spoon
heat sour cherry preserves and blend with advieh
alve cherries; reserve juice for Cherry Glaze.
In a large
Heat the 2 preserve just to melt and combine.
Completely cover ham with aluminum foil.
Heat the ham, set the oven no lower than 325\u00b0F and heat to an internal temperature of 140\u00b0F as measured with a meat thermometer.
10 -12 minutes per pound.
A half hour before done remove foil and glaze with the preserve mixture just to cover. Reserving the rest of the glaze to serve with the ham.
Enjoy!
ancel and unplug appliance.
Preserve water canning method.
Fill
until dry.
For this recipe, I gave the figure of
braided pastry with fruit preserve peeking through. Brush the dough
pread the base with the preserve. Scatter the cherries over the
if desired.
Oil-Poached Cherry Tomatoes on the Vine:
nd bake according to recipe directions.
Cherry Pie Filling:
In
Place the Cherry Preserves in a sauce pan
Cream butter and sugar.
Dissolve soda in buttermilk.
Add remaining ingredients.
Bake in moderate oven in loaf pans.
ratinate in the baking dish. Recipe serves 6.
Combine all ingredients in a medium size pot. Bring to a boil, stirring occasionally. Reduce heat and simmer for 30-45 minutes or until sticky and thickened.
Allow to cool, slightly. You can use them this way or break them down further in your food processor or with an immersion blender.
Great in place of barbecue sauce, pizza sauce, and pasta sauce. Fantastic with cream cheese on crackers.
Serving size depends on your chosen use. I've counted it as if using as tomato sauce on a pizza. This recipe makes enough for 2 medium pizzas.
n top.
The original recipe states that the serving size
br>Just before serving, put cherry pie filling in 5-inch
ou wish. Serve with warm cherry sauce.
Now make the
ish pie plate for this recipe (mine is 10\"x 2
issolve.
Cut each washed cherry slightly to open, leave in
ight!
Add the canned cherry pie mix and fresh sour
large bowl, stir together cherry pie filling, cranberry sauce, raisins