71 currant jelly glaze Recipes

boneless center-cut pork loin chops (1/2-inch thick ), ground sage, salt, pepper, minced onion, currant jelly, dijon mustard

white pearl onions, margarine or 3 tbsp butter, currant jelly, sugar, salt

red currant jelly, cider vinegar, a center-cut smoked pork loin (about 8 chops ), dijon mustard, sugar, white-wine vinegar, vegetable oil, water

butter, carrots , cut in 1/4-inch slices on the diagonal, onions, quartered and sliced about 1/4-inch thick, ground ginger, orange juice, currant jelly, salt, chopped fresh parsley (to garnish )

margarine, sugar, ground red pepper, black pepper, ground cinnamon, chopped pecans, whole baby beets, undrained, red currant jelly, red wine vinegar, salt, white pepper, sliced shallots, coarsely chopped red cabbage

red currant jelly, divided, salmon steaks or 4 (6 oz) skinless boneless salmon fillets, salt & freshly ground black pepper, fresh lemon juice, balsamic vinegar, dijon mustard, olive oil, fresh raspberries (optional) or currants (optional) or cherries (optional)

boneless center-cut pork loin chops (1/2 inch thick ), ground sage, salt, pepper, minced onion, currant jelly, dijon mustard

currant jelly, light corn syrup, lemon juice, grated lemon peel, ground cinnamon, ground allspice, chopped mixed candied fruit

cornish hens, vegetable cooking spray, red currant jelly, madeira, grated orange rind, unsweetened orange juice, lemon juice, water, cornstarch, dry mustard, salt, ground red pepper, salt, freshly ground black pepper, margarine, melted, wild rice (optional), fresh herbs (optional)

light corn syrup, currant jelly, lemon juice, cinnamon, maraschino cherry juice, red maraschino cherries, stems on well drained and dried

a 12- to 14-lb turkey (reserving neck nd giblets for m king stock, but excluding liver), red currant jelly, pan juices reserved from turkey, turkey giblet stock plus additional for thinning gravy, red currant jelly, chopped fresh sage leaves, water, cornstarch, garnish: fresh sage leaves

plum jam (preferably damson plum) or red currant jelly (6 oz), chinese five-spice powder, whole black peppercorns, water, salt, turkey (preferably kosher), any feathers and quills removed with tweezers or needlenose pliers, and neck and giblets (excluding liver) reserved for making stock, spinach , bacon, and cashew stuffing (see stuffed onions ), unsalted butter, melted, pan juices from roast turkey, turkey giblet stock, dry red wine, plum jam (preferably damson plum) or red currant jelly (3 oz), all-purpose flour

lean , boned center-cut loin pork chops (about 1/2 inch thick), rubbed sage, salt, pepper, vegetable cooking spray, red currant jelly, balsamic vinegar

red currant jelly or 1 cup grape jelly, lemon juice concentrate, barbecue sauce, soy sauce, pepper, frozen cooked meatballs, pineapple chunks in juice, drained