Place the Cherry Preserves in a sauce pan over
br>Add the brown sugar, cherry preserves, and ground pepper and cook
cup loosely packed crumbs for topping.
Press remaining mixture
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.
Remove ham from oven and stud with cloves.
In small bowl, combine preserves and honey. Spoon over ham surface during the last 30 minutes of baking.
Makes enough glaze for a 4 pound half ham. Double recipe for whole ham.
Set aside at room temperature for 1 hour.
Meanwhile, make
nd the preserves to a low boil and then simmer for about
an.
Bake at 325 for 20 minutes or until light
an.
Roast the pork for about 25-30 minutes or
in a saucepan combine the cherry preserves, vinegar, corn syrup, and spices
id and allow to steep for 15 minutes. Strain out the
alfway full. Bake the cupcakes for 15 to 17 minutes, until
mall bowl, whisk to combine cherry preserves and 2 tablespoons water.
ablespoons salt and soak rice for two hours; drain.
In
minutes.
Add the cherry preserves, balsamic vinegar, Italian seasonings, and
Make filling: Combine cranberries, cherry preserves and cinnamon with water in
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.
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.
In a food processor with a steel blade, blend the butter, cream cheese, Chambord and confectioners' sugar.
Stir in, by hand, the orange zest and cherry preserves. Chill and store in refrigerator for up to 3 weeks.
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.