Saskatoon Glazed Baked Quail
4 Quail – Halved & Baked
4 oz of Dorothy's Saskatoon Jelly
2 Tbsp hot sauce
2 Tbsp red wine vinegar
4 Tbls butter, cubed
Heat the jelly, hot sauce and vinegar to a simmer then whisk in the butter 1 Tbls at a time. Remove from heat and cool. Bake Quail as usual, then use half of the glaze to coat the baked Quail once cooked.
Serve remainder in pitcher to pour at table.