Fruit Sauces for Meat
 

Baked Chicken with Cherry Sauce

Ingredients

1 whole chicken (2-1/2 to 3-1/2 pounds)
1 stick butter
2 cups seasoned bread stuffing
Salt
Paprika
Sage
1/2 cup apple sauce
1/2 cup chopped onion
1 stalk of celery, chopped

Cherry Sauce:

1 cup cran-cherry juice
2 Tablespoons cornstarch
6 ounces canned black cherries
Melt butter in saucepan. Salt inside of chicken. Sauté onions with butter in skillet. Add chopped celery, apple sauce, salt, pepper, sage, and sautéed onions to bread stuffing.

Put foil in baking pan and place stuffed chicken in pan with melted butter. Rub margarine over entire chicken. Liberally sprinkle paprika over chicken. Place raw chicken fat atop breast bone -- this aids in assuring that top of chicken will not overcook and in basting. Place in oven at 350 degrees for approximately 2 hours.

Cherry Sauce: Mix cornstarch with juice; cook until thick. Add canned cherries and serve over chicken.

Serve with glazed carrots, fresh baked rolls, and salad.

Serves: 2 to 4

Marinated Pork Tenderloin in Orange Sauce

Ingredients:

3 pork tenderloins
1/2 cup lemon juice
1/2 cup soy sauce
1/2 cup Marsala (or red) wine
1/2 teaspoon roasted garlic
2 teaspoon fresh ginger
2/3 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon salt
20 whole cloves (tied in cheesecloth)
1/2 teaspoon cinnamon
1 Tablespoon orange rind
1 cup orange juice
Prepare marinade by combining lemon juice, soy sauce, wine, garlic, and ginger. Marinate the pork overnight.

Prepare orange sauce by combining in a pot the sugar, cornstarch, cloves, cinnamon, orange rind and orange juice. Cook over medium heat until thick and clear. Remove cloves and orange rinds and remove from heat. Cover pot.

Barbecue the pork tenderloins on hot fire, about 12 to 20 minutes depending on thickness and desired doneness. Top with orange sauce and garnish with orange slices.

Goes well with fresh green beans and ww rolls.

and last but not least...

Grilled New York Black Angus Steak with Pear Sauce

Ingredients
1/4 cup minced shallots
1/4 cup minced carrot
1/4 cup minced celery
1 Tablespoon unsalted butter
1 bottle dry red wine
4 to 6 thyme sprigs
4 to 6 parsley stems
4 to 6 whole black peppercorns
1 bay leaf
1 cup veal demi-glacé
2 cups Pear nectar
2 fresh Enjou Pears sliced and cored
salt and pepper to taste
2 Tablespoons unsalted butter
8 roasted garlic cloves per serving
1 Tablespoon extra-virgin olive oil
12-ounce New York steaks (sea salt and freshly ground pepper to taste)
Sauté shallots, carrot, and celery in 1 Tablespoon butter until caramelized. Add wine, herbs, and spices; reduce to one quarter. Add demi-glacé and pear nectar.
Reduce until the sauce is the consistency of heavy cream. Strain; adjust seasoning with salt and pepper. Add remaining 2 Tablespoons unsalted butter and pear slices. Makes about 3 cups.
Remove all excess fat and silver skin from steak. Season with sea salt and pepper, grill to desired doneness. Serve on hot plates with pear sauce and garnish each plate with roasted garlic cloves.

Thanks redravin40! Those sound sooo good, I can't wait to try em.

Spiced figs go well with pork, as I discovered the other night.

apricots go well with pork as does peaches and apples. A plum works too!

i've found that this works good with poulty, and pork

Mango Curry Sauce/Marinade
======================
one pureed whole mango
4 tbsp. of curry powder
3/4 cup of mayonaise
you can add salt and pepper or more curry to that if you like.. but i've found it to be really yummy on chicken and duck

For some reason I have always thought fruit and meat wouldn't taste very good together. Then again, I have never tried it. I am not a very adventurous eater sometimes.

One great addition to grilled meats is grilled fruits - apple slices, pear slices, etc.

I love fruit/berries with game birds (duck, quail, pigeon, etc). After pan roasting deglase the pan with a little stock or madiera wine...add your favorite jelly or compote of fruit(I am partial to cranberry, raspberry or apricote)...add minced shallots or thin sliced scallions...season with salt & pepper to taste...reduce and serve.

Here's one for pork with apples and plums:

1 rolled pork roast, sized appropriately for your crowd
3-5 apples, depending on the size of the roast
3-5 plums, depending.
salt
pepper


Have your butcher cut a pocket in the meat for stuffing. If you don't have an obliging butcher, that's okay. You can cut it yourself.

Unroll the meat and season it inside and out. The fatty side is out.

Chop the apples and plums into medium size pieces (1-1.5cm on a side) and spread in the middle of the roast. leave enough room to roll it back up.

Roll it back up. You'll need to tie it together with kitchen string. There's a really neat contnuous tie that you can do, described <a href=http://www.allrecipes.com/cb/sbs/tieroast/default.asp>here</a>.

You will probably end up with quite a bit of extra plums and apples. This is good. Put the chopped fruit in a pot with some water, and simmer them until they break down. This is essentially applesauce, but the plum skin will stain it purple.

Roast the roast in a glass dish with some white wine in the bottom, fat side up. 350 F will do nicely. It'll take a while, so I reccomend a leave-in meat thermometer.

Tasy meat. yum.

Apricot Glazed Pork Skewers

3/4 cup apricot preserves
3 tbsp chopped green onion
3 tbsp dijon mustard
1 tbsp soy sauce
1 clove garlic, crushed
1 tsp each salt & pepper
2 pork tenderloins

Whisk preserves, onion, mustard, soy sauce, garlic and 1/2 tsp each of the salt & pepper together in a small bowl.

Thinly slice pork on the diagonal. Thread onto skewers and season with remaining salt & pepper.

Broil or grill 3 - 5 minutes per side, brushing with glaze, until cooked through.

**This is a great glaze for chicken as well.