We’re taking your favorite fruit spreads, preserves, and jellies beyond PB&J. From savory pan sauces to fillings for festive cookies, here are ten more reasons to have these essential ingredients on hand.
August 05, 2010
1 of 10Photo: Randy Mayor
Pork Chops with Cherry Preserves Sauce
High-quality cherry preserves serve as the basis for a simple pan sauce in this 20-minute meal. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Either way, the classic flavor combination of tangy balsamic vinegar and sweet cherries makes a winning dish. Serve over egg noodles to soak up the delicious sauce.
Chocolate Pizza with Apricot Preserves and Bananas
Wow your guests (or your family) with this deliciously gooey knife-and-fork dessert pizza that makes a perfect marriage of homemade grilled dough, sticky-sweet apricot preserves, fresh banana, and melting chocolate chips. One online reviewer raves: “This is so simple and so yummy! I was making homemade flatbread for another recipe, so I threw this together as a spur-of-the-moment dessert. It was a huge hit! It was so nice that the bread was fresh and hot because the chips melted just a tad as it absorbed the jam.”
Make-ahead tip: The recipe calls for letting dough rise one hour. You can also let it stand at room temperature overnight with the same great results. Slice bananas just before adding to pizza to avoid discoloration.
All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.
One online reviewer says: “This is a wonderful recipe!! The bread is perfectly soft and sweet, and the filling is a fantastic compliment (not to mention the beautiful presentation). I use seedless raspberry preserves at times and make for all special occasions. A must try!”
Sweet apricot preserves, tangy Champagne vinegar, earthy parsley, and refreshing mint mingle in this delectable glaze. Peach preserves are also a tasty option; just make sure and opt for chunkier preserves (rather than jelly), to ensure the glaze adheres better to the hens.
The glaze also works on chicken thighs beautifully. Serve with grilled fennel bulb quarters and couscous for a stunning meal.
Preserves make a nice base to homemade barbecue sauce. Here apricot preserves, lime, ginger, cumin, jalapeño, and mango nectar combine for a unique sweet-tart combo. Make the sauce ahead and keep in the fridge for up to a week.
One online review shares her real-world advice: “This was incredible! The flavors were so intense together. We substituted 2 teaspoons Sriracha for the jalapeño pepper. We also substituted tilapia for pompano and basted both sides of the fish with sauce before broiling. Then we basted the fish again when we turned while broiling. We will definitely make this again.”
Ah…the holiday ham. We’ve changed up the typical brown sugar and honey routine with a delicious glaze of Dijon, apple juice, and blackberry preserves. Try it with any flavor of fruit preserves you enjoy. Adorn the platter with fresh blackberries, apple slices, oregano, and flat-leaf parsley, and wait for the oohs and aahs to begin.
These decadent brownies are a top-rated favorite of CookingLight.com users, and we agree! Cherry preserves are folded into the batter to add moisture and tartness to rich chocolate. Lining the pan with parchment paper helps prevent the moist brownies from sticking. Many online reviewers suggest using raspberry preserves in place of cherry; you may even try orange marmalade for something unexpected.
Thick, bone-in lamb chops are rubbed with a homemade spice blend then seared and cooked over a flaming hot grill or grill pan. The secret? Brush peach preserves over chops just as they’re finishing cooking. The preserves melt into the meat and offer a sweet glaze against the spicy coating.
You can use the same spicy-sweet glaze for pork chops. Accompany with sautéed broccolini and couscous.
Making homemade parfaits is easy: Layer yogurt, granola, fruit spread or preserves, and fresh fruit to your heart’s content. Or you can go the extra mile with this decidedly more decadent dessert parfait.
The homemade vanilla bean custard can be prepared a couple of days ahead; then assemble and chill the finished parfaits before serving. Using store-bought meringue cookies saves you some time.
Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like. Save this recipe for special occasions and cut the cookies into any shape—round, rectangle, or even star-shaped. They make great gifts and centerpieces on holiday dessert tables.