From appetizers to salads, entrées to desserts, these 20-minute recipes use fruit to demonstrate nature's sweetness. By: Text: Jason Horn and Cooking Light staff
Using bottled preserves creates a nice thick sauce extra quickly, and it makes this recipe versatile; you can use apricot, plum, or whatever fruit preserves you have on hand. The ginger gives a slight spicy tinge to the sauce that works nicely with the pork. You can also use this recipe with chicken breasts or steak.