Recipes from Our Chalkboard – Our House-made Preserves

Recipes from Our Chalkboard – Our House-made Preserves
  • December 15th, 2014
  • Comments Off on Recipes from Our Chalkboard – Our House-made Preserves

Asian Plum Marinade

great for poultry, pork & beef
Makes about 1 1/2 cups

1/4 cup Southport Grocery European Plum Preserves
3 T. hoisin sauce
2 T. canola oil
2 T. rice vinegar
2 T. soy sauce
1 T. oyster sauce
1 T. sriracha sauce
2 T. sliced scallions
1 t. minced fresh ginger
2 garlic cloves, minced

Place all ingredients into a bowl & whisk until blended. Use a marinade for poultry, pork or beef.

Glazed Red Pepper Jelly Drunken Salmon

Serves 4

2 T. Southport Grocery Red Pepper Jelly
2 T. bourbon or whiskey
1 T. honey
1/4 cup melted butter
1 T. lime juice
4 (6-8 oz) skinless salmon fillets


  • Preheat oven to 350° F. In a small bowl, combine all marinade ingredients & spread over salmon. Marinate 10 minutes.
  • Place salmon in covered oven safe dish. Cover & bake 15–20 minutes, depending on the thickness of the salmon, basting once or twice. Cut each fillet into bite-size pieces & arrange on a platter.

Tomato Preserve Grilled Cheese

Tomato Preserves-16x9
Slather a piece of thick-cut grainy bread with Southport Grocery Tomato Preserves. Layer on top your favorite cheese; we like a mix of pepper jack & cheddar. Butter outsides of bread & grill in sauté pan until golden brown & cheese is melted.

Blackberry Cranberry Sauce Cobbler

Cranberry Red Grape Sauce-16x9
Serves 8

4 cups fresh or frozen blackberries
1/2 cup Southport Grocery Cranberry Red Grape sauce
1/3 cup sugar
2 T. cornstarch

1 1/2 cups all- purpose flour
1/2 cup quick cooking oats (not instant)
1/4 cup sugar
1 t. baking powder
1/4 t. salt
1/4 t. ground nutmeg
1/4 cup butter, melted and cooled
1 cup buttermilk
coarse sugar, for topping


  • Preheat oven to 375F. In a medium bowl, combine all filling ingredients & stir well. Transfer to 9-inch square baking dish.
  • In a large mixing bowl, stir together flour, oatmeal, sugar, baking powder, nutmeg & salt. Pour in butter & buttermilk; stir until just combined. Drop dollops of topping onto berry mixture forming a roughly even layer with a “cobbled-together” look. Sprinkle with coarse sugar.
  • Bake for 40 minutes, or until topping is browned & fruit is thick & bubbling. Cool for at least 15 minutes before serving. Serve with whipped cream or ice cream,

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