Recipes / Jessi's Flaming Fruit Sauce Orange-Cranberry - FULL 12 oz size!
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.
Stuffed Pork Chops with Orange-Cranberry Sauce
4 Center cut pork chops, approximately 1 ½ inches thick, fat trimmed
2 Granny Smith apples, diced
1 Large onion, diced
¼ Cup Brown sugar
Jessi’s Flaming Fruit Sauce Orange-Cranberry
1 Cup Apple Juice
¼ Cup Sea Salt, or Kosher Salt
1 tsp white pepper
Dissolve salt into a ½ cup of water, heating in a small pan or microwave safe bowl. Mix dissolved salt-water and pepper into apple juice. Once cooled, place brine into quart sized sandwich bag along with the trimmed pork chops. Let sit in brine at least overnight. I have let them sit up to 3 days and the longer they brine, the better they taste. Before cooking, take out of brine and pat pork chops dry.
In a non-stick pan, saute` apples and onions in butter and brown sugar until onions are clear and soft. Here is where you can get fancy with it. I take a sharp knife and cut a pocket into the pork chops, then stuff them with the cooled apples and onions. I also set some of the apples and onions aside, to serve on top of the chops.
Preheat oven to 350 degrees. Season the stuffed chops with salt and pepper, then sear off at high heat in a cast iron pan or on a grill. I use a mix of butter and oil for searing. Transfer to a baking dish, cover with foil and bake approximately 30 minutes, until internal temp reaches 160 degrees. Pork should be just barely pink.
Top with remaining apples/onions and a large spoonful of Orange-Cranberry Sauce. I usually serve with caramelized spinach (saute` spinach down with butter, a pinch of sea salt and a little brown sugar until all the liquid is reduced).
Turkey and Smoked Gouda Grilled Cheese w/Orange-Cranberry Sauce
4 slices Sourdough or hearty Rye Bread
Gouda Cheese, sliced
½ lb sliced Turkey Breast
Jessi’s Flaming Fruit Sauce Orange-Cranberry
Butter the outside of the sandwich bread. Smother the inside of both slices with the Orange-Cranberry Sauce. Layer cheese over the sauce and then ¼ lb of sliced turkey breast. Assemble sandwich and grill in cast iron or non-stick pan at low-medium heat until bread is just lightly golden and cheese is melty.
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. ;-)