CHERRY-ONION MARMALADE
Makes about 2 cups.
1/2 cup orange juice 1/4 cup water 2 tablespoons dry sherry 1/2 cup dried tart cherries 2 teaspoons grated orange zest 1 cup red currant jelly 1 tablespoon lemon juice 1 teaspoon Dijon-style mustard 1/2 cup minced onion 1 teaspoon black pepper Salt, to taste
Cooking Directions In medium saucepan, combine first five ingredients; bring to a boil, lower heat and simmer for 15 minutes.
Stir in remaining ingredients, cover and refrigerate until serving.
Serving Suggestions The sweet and tangy flavors from this marmalade makes for a good topper for chops or to serve along side a grilled roast.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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