Jalapeno Spiked Cherry Preserves Recipes

JALAPENO SPIKED CHERRY PRESERVES

Steps:

• Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
• Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
• I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!
• Times are estimated.

JALAPENO-SPIKED LOBSTER

Steps:

• Combine mayonnaise, minced jalapeno pepper, cilantro, lime juice, sugar, lime zest, cumin, and 1/2 teaspoon salt in a bowl; stir until smooth. Chill until serving.
• Combine water, chicken broth, sliced jalapeno peppers, 3 tablespoons salt, and lime in a large Dutch oven; bring to a boil. Add lobsters; cook until bright red, 8 to 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
• Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.

JALAPEÑO-SPIKED CHERRY PRESERVES

Steps:

• Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer until slightly thick and reduced to 4 cups (about 50 minutes), skimming foam from surface of mixture occasionally. Cool; pour into an airtight container. (Mixture will thicken as it cools.) Cover and chill. Note: Refrigerate preserves in an airtight container for up to three weeks.

CHERRY JALAPENO MEXICAN PORK

Steps:

• Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
• Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
• Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.