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!

Cherry Chocolate Thumbprint Cookies