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On 10/15/2023 at 4:49 AM, blue_dolphin said:

My go-to preserve-sweetened pan sauce (pretty much everything is optional depending on how much you want your preserves to stand alone)

Sauté 2T finely minced shallot, red onion and/or ginger in 2T butter, ideally in the meat-cooking pan

Add 1/4 cup vinegar + 1/4 cup wine and bring to a simmer

Add 1/2 cup preserves, 2T Dijon mustard and 1/2 cup broth or stock and continue simmering to desired consistency. 
Swirl in 1T butter, taste to see if it needs salt or acid and serve. 

Thank you, I will try it.

Edit: I tried it and it was so yummy.

On 10/15/2023 at 4:49 AM, blue_dolphin said:

My go-to preserve-sweetened pan sauce (pretty much everything is optional depending on how much you want your preserves to stand alone)

Sauté 2T finely minced shallot, red onion and/or ginger in 2T butter, ideally in the meat-cooking pan

Add 1/4 cup vinegar + 1/4 cup wine and bring to a simmer

Add 1/2 cup preserves, 2T Dijon mustard and 1/2 cup broth or stock and continue simmering to desired consistency. 
Swirl in 1T butter, taste to see if it needs salt or acid and serve. 









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Thank you, I will try it.