REC using Barb Schaller's Cherry Jam

In article <[email hidden]>,

Lynn from Fargo said:

I made this on Thursday for 15 people with an 8 lb pork loin. Served
it with Moros y Cristianos (Cuban black beans and rice) a vinagrette
salad of cucumber, cauliflower, carrots, radisnes and red, yellow,
orange & green bell peppers Coconut pineapple "right-side-up" cake
for dessert. Everything vanished.

Thanks Barb!

Cherry Chipotle Sauce for Pork Tenderloin

1 jar Gedney's Cherry Jam by Barb Schaller
2 tablespoons (+ or -) canned chipotle chilis in adobo, finely minced
juice of one lemon or 1 large lime
water if necessary

Melt jam over low heat. Add chilis. Stir in juice. Heat to just
boiling. Add a little water if sauce seems too thick. Serve with roast
pork tenderloin rubbed with lime juice, garlic and oregano. (It would
also be wonderful with roast chicken.)

Lynn from Fargo
Who thinks she may have misspelled Schaller

You got it just right! Are you telling me that you found the jam in
Fargo? Excellent!! Do they have the Peach Raspberry, too? Didja know
I'm Gedney's only Jam Lady with jams? Is it not just the best stuff
you've ever had? Glad to see the particulars for a recipe. I've got it
in my head, but hadn't tried it out yet. I thought about making some
for Easter's ham.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Yes the jam is in Fargo. No the Peach Melba stuff disappeared from our
shelves a couple of years ago.

Do try the recipe - for pork or chicken. People here are still talking
about that sauce!

Love
Lynn from Fargo