Recipes / Jessi's Flaming Fruit Sauce Apricot - FULL 12 oz size!
1 Cup Brown Sugar
1 Cup Jessi's Flaming Fruit Sauce Orange-Cranberry, Blueberry-Ginger, Apricot or Mango-Pineapple
Heat brown sugar and sauce in a small pot until the sugar is fully dissolved. Let cool to room temperature.
Pre-heat oven and cook per the instructions on the ham package. Prior to putting in the oven, cover thoroughly with the glaze.
If you use the Mango-Pineapple, consider covering the ham with pineapple slices. The one pictured below was done with Orange-Cranberry and it was DELICIOUS.
Before and after pics
Jessi's Flaming Fruit Sauce in Orange-Cranberry, Blueberry-Ginger, Apricot or Mango-Pineapple flavors
2 medium whole Brie cheese rounds
2 Tbs water
I'm going to do this one basically with pictures. Preheat oven to 325 degrees. Thaw the puff pastry sheets for 15 or 20 minutes on the counter, just until they are soft enough to stretch a little. I stretch until the brie can sit on the pastry and have about 3 or 4 inches of clearance around it, to fold up. Beat the egg with 2 Tbs of water. Brush on the pastry each time you fold the dough up to create a seal, and over the top to create a golden crust.
Make sure you do not stretch the pastry too thin, or the sauce will leak out while cooking. Get as fancy as you like cutting small decorations out of the pastry to place on top.
Make sure you bake this on either a non-stick baking paper or a silicone mat. The big trick with a baked brie is that once it is nice and golden brown, you have to let it cool back to room temperature again before slicing. It takes about 35 to 45 minutes to get nice and golden brown.
1 whole chicken
4 Tbs Jessi’s Flaming Fruit Sauce, in any flavor
Large chopped vegetables (I usually use onions, carrots, celery, parsnips, mushrooms)
1 Cup chicken stock
Salt and white pepper, to taste
Preheat oven to 350 degrees. Layer chopped vegetables, pour in chicken stock and season with salt and pepper. Place whole chicken on top. For more crispy skin, you can buy a chicken that has been quartered (or quarter it yourself) and place it over the veggies, skin side up. Bake until the chicken reaches an internal temp of at least 165 degrees, approximately 40 minutes if quartered, 1 hour 15 minutes if a whole chicken (depends on the size of the chicken).
Once internal temp reaches 165 degrees, turn heat up to 450 for approximately 5 minutes, just to crisp the skin (skip this step if skin is already crispy enough). Take out and glaze with any flavor of Jessi’s Flaming Fruit Sauce. Place under broiler for approximately 2 or 3 minutes, just until the sauce begins to brown.
Serve with potatoes or rice. In this picture, I used grilled zucchini and made coconut rice with chili dusted mango.
1 lb thick cut bacon
4 Tbs Jessi’s Flaming Fruit Sauce Apricot (or Mango-Pineapple, or Blueberry-Ginger)
Cover a baking sheet pan with foil. Lay out bacon on the pan (will probably need 2), just slightly apart, so they do not touch. Bake at 350 until cooked, about 30 minutes.
Lay out bacon on paper towel and drain grease off of pan. Place pieces of bacon back onto sheet pan, flipped so that the flat side is up. Brush with the sauce and place under broiler for 1 to 2 minutes, just until the sauce begins to caramelize.
Let cool for 5 minutes. Serve and enjoy the bliss. ;-)
2 rib eye or NY strip steaks
1 lb baby carrots
Finger or small baking potatoes
Jessi's Flaming Fruit Sauce Original 'Everything' Sauce
Jessi's Flaming Fruit Sauce Apricot
(I also made some corn)
Marinate the steaks overnight (or at least 5 or 6 hours) in Jessi’s Flaming Fruit Sauce Original. I use a quart bag so that it only takes a few tablespoons of sauce for the marinade. Then take them out and grill them to your preferred temperature. Well done is a bit of a crime, but it’s your steak. ;-) Be sure to let them rest for 10 minutes before you serve them.
Coat carrots in Jessi’s Flaming Fruit Sauce Apricot. Place carrots and potatoes in a large baking dish and cook at 375 for approximately 40 minutes, until potatoes are cooked and carrots are tender. I also like to broil the carrots at the end for just a couple of minutes. Plate, serve and enjoy!
2 to 3 lbs of Chicken Wings
Jessi's Flaming Fruit Sauce in Original, Mango-Pineapple, or Apricot
Feel free to fry or grill your wings. I bake them off at 375 for 30 – 45 minutes (depending on whether or not they start frozen). Temp them to 165 internal to be sure they are cooked.
My trick is that I bake them skin side down on either a silicone mat or non-stick foil. After they are fully cooked (but not yet crisp), I drain off the liquid and flip them skin side up. Now just broil them for about 4 or 5 minutes, until they are crispy.
Glaze them with your favorite flavor of Jessi’s Flaming Fruit Sauce and put them back in the broiler for about 3 minutes, until they begin to brown.
I prefer to serve them with a wasabi sour cream dip.
Wasabi Sour Cream Dip
1 Pint Sour Cream
1 - 2 Tbs Wasabi powder or paste
1 Tbs Tamari or Soy Sauce
1 tsp Ginger Juice (optional)
1 - 2 Tbs Garlic Teryaki Sauce
1/2 tsp white pepper
Combine all ingredients in a small bowl and let sit at least an hour in the refrigerator. Feel free to add more wasabi or Teryaki, to taste. This is great for cooling off from the wings, or for dipping carrots and celery. Enjoy!!!
2 Lbs Shrimp, peeled & de-veined
1 small onion, large chop
1 pint button mushrooms
1 bell pepper, large chop
1 pint cherry tomatoes
4 Portabello mushroom caps, cleaned
1 Cup Jessi's Flaming Fruit Mango-Pineapple, Original or Apricot Sauce
Soak wooden skewers in water for 1/2 hour. Put together skewers, alternating vegetables and shrimp. Glaze with Jessi's Flaming Fruit Sauce. Grill 3 to 5 minutes on each side, until shrimp is no longer translucent. Can also use chicken cut into 1 inch cubes in place of shrimp.
Brush mushrooms with Sauce and grill, 3 to 4 minutes on each side. Turn 90 degrees to get nice cross hatch marks on them before you flip them.