Pan Sauce with Fruit Preserves

May 18, 2021

Do you like cranberry sauce with your turkey at thanksgiving?  I do!  Using fruit preserves can add that savory, sweet and sour combination to your main dish year round!    

Making a pan sauce is one of those cooking techniques you can master with a little practice and experimentation.  You can easily use what you have hiding in your fridge and adjust the measurements as you go.  Follow these 10 basic steps:

1. After cooking your meat in a skillet (either on the stove top or seared and finished in the oven), remove the meat to rest on a plate.
2. On medium heat, add some oil to coat the same pan used to cook the meat.
3. Sauté minced onion, shallots, and/or garlic until fragrant. Season with salt and pepper.
4. Add a “splash” of vinegar (balsamic, apple cider, or white wine) or citrus juice of approximately 2-3 tablespoons to deglaze the pan.  Stir the pan to scrape any charred pieces from the bottom. Keep these because they add flavor! 
5. Add some fruit preserves (2-3 heaping tablespoon) and stir until syrupy
6. Add some chicken stock (¼ to ½ cup) and simmer for 2-3 minutes until thick and glossy
7. Add chopped fresh herbs if you like.
8. Turn the heat off and melt in 1 tablespoon butter
9. Adjust salt and pepper to taste
10. Serve over your perfectly cooked meat and feel like the master chef that you are!

Here are some other flavor combinations we've tired:

• Pork Chops with Apricot, apple cider vinegar and mustard
• Ribeye with cherry preserves, balsamic vinegar and rosemary
• Chicken with FROG Jam
• Salmon with Mango, ginger, and lime

 Pair your dish with some roasted vegetables or a side salad straight from the farm stand for a quick and delicious family supper!

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