cybercat wrote:
> Just bought some "Hero" brand Swiss preserves. 45% currant. I don't
> generally eat preserves or jelly (all due respect to Barb!) but I love
> currant jelly and preserves. I tasted a cake with buttercream frosting over
> Christmas that had currant jelly in the middle layer that made me think of
> it again. (Did I dream this or did jelly donuts from real bakeries, say in
> the 1960s come with currant jelly inside?)
>
> Anyway, what would you do with this, besides just toast?
>
>


You could always mix it with bottled chili sauce and heat cocktail
meatballs in it....
;-)

I wonder if it would, (with the addition of some cayenne or hot sauce or
prepared mustard, be a good glaze for baked chicken breasts or thighs.

gloria p