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Our Favorite Recipes
Cranberry Orange Marmalade Sauce |
Serves: 2 |
Prep & Cook Time: 12 minutes |
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8 oz. Cape Cod Harvest Cranberry Orange Maramlade
1/2 cup Chicken Stock, enriched*
1/2 tsp. Garlic paste**
Cloves, ground, to taste only
3/4 oz. brandy, non-flavored (optional)
1 tbls. Italian leaf parsley, finely chopped
2 1/2 tbls. constarch (just enough to thicken)
** Garlic paste: peel a large clove of garlic, slice very thinly, sprinkle with just a little bit of sea salt, using side of French knife and pulverize into a paste. * Reduce one can of chicken stock in pan to approximately 8 oz. on hight heat |
When chicken stock is reduced, add in Cranberry Orange Marmalade, garlic, blending with a wire whip. Bring mixture to a quick simmer. In small dish, mix brandy with cornstarch, mix well. After 3 minutes of simmering, whip in cornstarch mixture, then bring back up to a quick simmer until cornstarch is clear and thickened slightly. Mixture should coat a spoon. Cook additional 3-4 minutes to burn off alcohol. Add parsley; reduce heat to just keep warm. Season to taste with ground clove and salt to taste as desired. Mixture will thicken gradually. To thin, add a touch of water or cranberry or orange juice to keep a sauce consistency. |
Presentation:
Serve in sauce dish with ladle |
Uses for sauce:
Over grilled/sauteéd chicken
Roat loin of pork
Grilled/sauteéd pork chops
Baked/grilled/broiled ham |
Serving Suggestions For Our Products |
• Over cream cheese on a cracker
• Pour over pork or chicken while cooking
• Try over fish or kielbasa
• On a bagel or English muffin
• Poured over brie and baked in a Pilsbury cresent roll
• On a turkey sandwich
• Put on grilled shrimp
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