Recipes / Jessi's Flaming Fruit Sauce Blueberry-Ginger - FULL 12 oz size!
Sweet & Spicy Meatballs (can be Vegan!)
This recipe can easily be made vegetarian or vegan by switching the type of meatballs!!
2 lbs of cooked meatballs (your favorite meat or meat-less variety, or homemade)
1 Cup of Peach-Apricot Sauce (you could easily use the Mango-Pineapple or Blueberry-Ginger for this recipe as well)
1 Cup of Orange Marmalade
1/2 Cup of Dried Cranberries
1/4 to 1/2 Cup of Water
In our house, we use a fresh turkey meatball, but whatever variety or recipe you prefer works fine. Put all ingredients into a small crockpot except the water. Check in an hour to see if the water is needed to compensate for the moisture used by the cranberries, add if needed.
Serve with toothpicks as a pass-around appetizer, or over rice with some glazed carrots on the side (see our recipe)! This was a HUGE hit for our New Year's Eve Party!
Summer Berry Salad with Blueberry-Ginger Glaze
1 pint Strawberries
1 pint Blueberries
1/2 pint Rasberries
1/2 pint Blackberries
1/2 Cup Jessi's Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Balsamic Vinegar
1 Tbs Brown Sugar
Wash and dry berries (also include diced orange or pineapple if desired). Cut strawberries and blackberries into small pieces. I like to dice some apple into it on occasion, for crunch. Mix Jessi's Flaming Fruit Sauce, brown sugar and vinegar and pour over fruit salad. Let sit in fridge at least 1 hour.
Spoon berry salad over french toast, pancakes or waffles for breakfast, or simply serve with some cream on top. For dessert serve over angel food cake with whipped cream on top!!
Flaming Fruit Sauce Glazed Ham
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.
Glazed Baked Chicken and Veggies
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. ;-)
This is my easy explanation.
Use your favorite brownie mix (my personal favorite box mix is Ghirardelli Dark Chocolate). Or, use your favorite recipe. Prepare per the instructions and then pour approximately 1/2 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger in a zig-zag pattern over the top. Use a butter knife to zig-zag the sauce in the other direction, swirling it down into the batter. Bake as instructed, and insure an inserted toothpick comes out clean.
If you want Blueberry-Ginger flavor in every bite, I don't add water at all to the recipe. Whatever the amount of water required, use Blueberry-Ginger instead. Mix it right into the batter instead of swirling it through in the pan.
Braised Pork (or Lamb or Pot Roast) with Red Wine
3 – 4 lbs of pork shoulder (or boneless leg of lamb, or pot roast)
2 C carrots, large dice
2 – 4 parsnips, large dice
1 pint mushrooms, sliced
1 medium onion, large dice
1 bottle cabernet sauvignon
½ - 1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger or Original 'Everything' Sauce
1 quart chicken or ham stock
1 Tbs Thyme, fresh if possible
1-2 tsp white pepper
Sea salt, to taste
There are two ways to make this dish. If you are strapped for time, just throw everything into a large crock pot and set to cook for 8 or 10 hours. Use the stock just to ensure there is enough liquid to cover the pork, lamb or beef and all the vegetables. These measurements are for a large crockpot.
If you have the time in the morning, sear the meat off in a large cast iron pan (or one that can take a high heat sear). Use a little oil/butter mix in the pan and sear the meat until it starts to form a brown crust. Be sure to season with S & P first. Pour the wine and Blueberry-Ginger or Original sauce into the crockpot and stir. Then throw everything together in the crock pot. Top off with stock and let cook for 8 – 10 hours.
Pull out meat and slice or shred. Serve meat and veggies over boiled or steamed potatoes, rice, or egg noodles. The photo attached is of just the pork by itself, which makes an excellent leftover sandwhich!!
Fig and Goat Cheese (or Blue Cheese) Flatbread
2 or 3 small flatbreads, or 1 ball uncooked pizza dough
½ C Jessi’s Blueberry Balsamic Vinaigrette (see recipe)
1 pint figs, sliced
½ C crumbled bacon or pancetta
½ C goat cheese or blue cheese (or both!)
Fresh basil, sliced into ribbons
You are welcome to use pre-cooked flatbreads or naan, they work great. At the supermarket by me, I can pick up uncooked pizza dough. My favorite is picking up the ones that have already been flattened out in a sheeter, so you don’t have to roll it out yourself. Up to you!
If using uncooked, cook it on a greased baking sheet in a 400 degree for 5 or 10 minutes, just until it starts to get golden. Be sure you also grease the top of the dough. Flip and cook an additional 5 minutes.
Spread on the vinaigrette, place the sliced figs, and spread the crumbled cheese and bacon. Place back in the oven for 5 minutes. Just long enough to melt the cheese, so keep an eye on it.
Sprinkle on the basil once out of the oven. Slice and enjoy!!
1 C Balsamic vinegar, reduced to approx. ½ C of syrup
1 C Jessi’s Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Brown sugar (optional)
Combine all in the pot used to reduce the vinegar, long enough to dissolve the sugar (if used). Use for salads, Brussel sprouts, asparagus, flatbreads, etc…(See individual recipes)