Recipes

8 oz. jar Dorothy's Crab Apple Jelly 1 Tbsp. Dijon mustard 1/3 c. Pineapple juice14 oz Can Pineapple Tidbits, drainedMix jelly, mustard and juices over low heat until dissolved. Baste ham wit …

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1 jar Dorothy's Black Currant Jelly1 TBLS Soy Sauce¼ Cup Red Wine (dry)2 TBLS Dijon MustardCombine above in small sauce pan over low heat, until melted. Remove from heat and stir-in 3 TBLS butt …

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3 Tbls water1/2 jar Dorothy's Blackberry Jelly 1 tsp fresh grated ginger 1 Tbls Lemon juice4 - 6 skinless salmon fillets Pre-heat oven to 400 degrees F. In a small saucepot over medium-h …

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4 Quail – Halved & Baked 1/2 jar Dorothy's Saskatoon Jelly2 Tbsp hot sauce 2 Tbsp red wine vinegar4 Tbls butter, cubedHeat the jelly, hot sauce and vinegar, to simmer then whisk in the butt …

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