Cherry Jam is really versatile. It works well in lots of desserts (spooned on top of cheesecake or ice cream for example) as well as savory concoctions. Last week I made pork chops with cherry sauce. Broil the pork chops (or cook however you prefer). While they are cooking prepare the sauce: in a small sauce pan mix 3/4 cup cherry jam, 2 Tablespoons red wine vinegar (balsamic vinegar is also good), 2 Tablespoons brown sugar and 1/4 teaspoon cinnamon.** Bring to a boil stirring frequently. Turn the heat down and the simmer the sauce for about 7 minutes – stirring occasionally.
**Check and adjust flavor to your taste.
Here’s how they turned out:
In keeping with a Cherry theme, last night I made Cherry Chocolate Thumbprint Cookies. Cherry and Chocolate are delicious together! These cookies are similar in taste and texture to a brownie, but even better with Cherry Jam!