Place the Cherry Preserves in a sauce pan over
br>Add the brown sugar, cherry preserves, and ground pepper and cook
hile doing filling.
Spread cherry preserves over crust and cover with
Roast pork loin on rack in shallow baking pan, uncovered at 325 for 2 to 2 and 1/2 hours.
In a saucepan, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves.
Heat to boiling, stirring frequently.
Reduce heat, simmer 2 minutes and add toasted almonds.
Keep sauce warm.
Spoon hot sauce over cooked meat.
Return to the oven about 30 minutes or until meat thermometer measures 170\u00b0F.
Baste meat with sauce several times during the 30 minutes.
Serve remaining sauce with meat.
in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices
otta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1
br>Melt 1/2 cup cherry preserves in a small saucepan over
Cream margarine and sugar until light and fluffy.
Beat in egg and preserves.
Thoroughly stir together flour, soda and salt. Blend dry ingredients into creamed mixture, mixing until well blended.
Drop 1 teaspoon dough 2 inches apart on ungreased cookie sheet.
Bake at 375\u00b0 until lightly browned (8 to 10 minutes). Cool on cookie sheets 1 to 2 minutes.
Spoon a little additional cherry preserves atop each cookie.
Makes 4 dozen.
econds before adding the vinegar, cherry preserves & chicken stock.
Cook until
Combine cherry preserves and water.
Pour cherry mixture into 2 tall glasses.
Add scoops of cherry nut/or vanilla ice cream. Slowly pour carbonated beverage down sides of glasses.
Makes 2 servings.
laze. Combine all ingredients except cherry preserves in medium saucepan; bring to
mall bowl, whisk to combine cherry preserves and 2 tablespoons water.
nch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch
Bring little smokies and the preserves to a low boil and
read; spoon layer of sour cherry preserves over rice, then alternate layers
nd fluffy. Beat in the cherry preserves until well incorporated.
When
minutes.
Add the cherry preserves, balsamic vinegar, Italian seasonings, and
In a heavy large saucepan,combine apple chunks and unsweetened apple juice.
Bring to a boil, stirring occasionally.
Cover, reduce the heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes.
Remove from heat.
Mix in the cherry preserves.
Using a potato masher or fork, smoosh the mixture to chunky puree.
This sauce can be prepared up to 2 days ahead.
Cover and refrigerate.
Serve hot or cold, garnished with ginger, if desired. Enjoy!
Stir cherry preserves, red wine, brown sugar, and allspice together in a saucepan.
Place over medium heat and bring to a simmer. Reduce heat to low, stirring often, until glaze thickens, about 10 minutes.
Preheat oven to 300 degrees F (150 degrees C ).
Cream together butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Mix in flour, salt, and poppy seeds until well blended. Drop dough from a teaspoon onto an ungreased cookie sheet. Make an indention in the middle of each cookie with your finger. If the dough is too sticky, dip your finger in water first. Fill each hole with about 1/2 teaspoon of cherry preserves.
Bake in preheated oven for 20 to 25 minutes, or until edges begin to brown.