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Melba's Jammin'
 
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Default Jam Sauce for Poultry? (Was Cook ... cook ... cook ... post ... cook)

In article >,
(S'mee) wrote:

> One time on Usenet, "Bob Terwilliger" > said:
>
> <snip amazing menu>
>
> > Goose Breast with Blackberry Sauce

>
> This sounds wonderful, and reminded me of a question I've got for
> RFCers: I have some raspberry jam I want to use up and thought about
> making a sauce for chicken. Beef marinades are pretty easy -- good
> vinegar, oil, aromatics (onion, lemon, etc.), and seasoning. But IIRC,
> vinegar isn't a good idea for chicken. Or am I thinking of something
> else? What would you do to turn regular jam into a nice sauce?


I've got a recipe for Cherry Chipotle Relish on my website. Raspberry
Jam would be swell instead of the cherry stuff.
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