Pour Pepper Jelly or Chutney over meatballs or Little Smokies in a crockpot.
Warm and serve
Pour Cherry Pepper Jelly over a brick of cream cheese. Serve with crackers.
Preheat oven to 325°. Score the fat in a crosshatch pattern. Put in a large roasting pan, glaze with the Cherry Chutney and loosely tent with foil. Bake until a thermometer inserted in center of thickest part registers 135°, about 20 minutes per pound. Take off foil until browned.
Leg of Lamb
Take the lamb out of the refrigerator an hour before cooking. Set oven at 400 degrees. Rub the lamb with olive oil. Season with salt and pepper. Make slits in meat and insert many slivers cloves of garlic. Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F. Let rest 15 min. Then slice. Serve Cherry Chutney alongside as a condiment.
Glazed Ham, Leg of Lamb, Pork Loin
Cook meat according to directions. 15 minutes before done,
turn oven up to 400 degrees. Brush Cherry Pepper Jelly or Cherry Chutney
over meat, continue until golden brown, about 15 min. Serve extra with the meat.
Sweet and Tangy Spinach Salad
Add Cherry Pepper Jelly to any vinaigrette. Makes a wonderful dressing tossed in a spinach salad, feta cheese and Bosc pears. Toss lightly.
Cherry Almond Focaccia
One can refrigerated cinnamon rolls with icing
1/2 jar Cherry Jelly
1/4 c. sliced almonds
1/4 c. granola or Grape Nuts
Heat oven to 375 degrees. Cut each roll into 4 pieces,arrange 1/2" apart in greased
9" pan. Gently press to form crust. Spoon Jelly over crust.
Top with almonds & granola.
Bake for 18-20 minutes or until golden brown. Drizzle with icing!