Comments | what_a_crock: Blackberry Preserves on Pork?

ercvt in what_a_crock

Blackberry Preserves on Pork?

Mar 20, 2009 09:21

Alrighty. So someone suggested this to me, and I wanted to see what you guys have done ( Read more... )

Comments 15

hap March 20 2009, 15:04:42 UTC

I do this all the time with different jams/preserves. In the crock, it turns out moist, and with a slightly sweet sauce. I add salt and pepper to the meat, but no water or anything, it makes a good sauce on its own with the juice from the meat.

dodgy_mermaid March 20 2009, 15:05:36 UTC

I would use apricot, pear, or peach preserves, or apple sauce, instead of blackberry. Not sure I like the sound of blackberry with pork.... I think it would be rather overpowering. Never done it before, though, so I could be wrong. Good luck!

ercvt March 20 2009, 17:24:42 UTC

I will let you know! :) And the peach preserves sound reeally good too.

the_bonster March 31 2009, 15:12:45 UTC

How did it turn out?

I have a big jar of blackberry preserves from my Grandma, I'd love to try this.

ercvt April 1 2009, 02:28:30 UTC

It was very sweet. My husband said it would have been good with a asian flair to it. But otherwise, it was really yummy. I wonder if I would have done something with the sauce in the bottom and then covered it with it, if that would have helped.

liminal_space March 20 2009, 15:12:02 UTC

one of my favorite pork glazes is made of apricot preserves and balsamic vinegar...it's the tasty!

as far as adding water, don't -- as it heats up, it melts anyway.

red_jenn March 20 2009, 17:53:16 UTC

I did this a few weeks ago, it's DELICIOUS. I served it with a smidge of whole-grain mustard too. SO good. :D

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ercvt March 20 2009, 17:22:23 UTC

I know, I thought of all the seeds. I got the Preserves from my MIL so I will have to look at them to see if they are seedless... probably not, but oh well!

jem0000000 March 20 2009, 18:51:51 UTC

Can you strain 'em?

Through cleesecloth, I would imagine, if you can - you can find it at a specialty cooking store if the local grocery doesn't have it (some do, some don't).

butterflymama3 March 20 2009, 15:35:30 UTC

I don't eat pork but we have put cherry preserves on beef london broil and it is divine! The old standby of apricot preserves with brown sugar is good too. I probably wouldn't add any more water since the preserves have a lot of moisture in them.

ercvt March 20 2009, 17:24:04 UTC

Would that be good with chops too?( the apricot and BS) I have about three in the freezer that I NEED to do something with.

red_jenn March 20 2009, 17:55:08 UTC

I love doing pork with apricot preserves and balsamic vinegar whisked together and brushed on. It's good on roasts AND chops. :D

dodgy_mermaid March 21 2009, 04:17:35 UTC

Ah! I had forgotten about cherry. Cherry is really nice with pork, too, yeah!