Print this Page


Raspberry Habanero Vinaigrette

  • 1/2 cup PUWS Raspberry Habanero Jelly
  • 4 tbsp balsamic vinegar
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 cup extra virgin olive oil

Combine all ingredients and mix well (using a blender or a whisk).  This vinaigrette may also be used as a marinade for meats or to saute vegetables.



Baked Apricot Chicken

This is a recipe submitted by Becky Miklos, using my Cranberry Pepper Jelly

  • 3 (thick) skinless chicken breaset, sliced in half lengthwise
  •  1 cup apricot preserves
  •  3 tbsp lemon juice
  •  2 tbsp soy sauce
  •  2 cloves garlic, minced
  •  2 tbsp Grey Poupon Mustard
  •  1 Tbsp olive oil
  •  12 dried apricots, diced


  • 1/2 jar (4 oz) Cranberry Pepper Jelly
  •  1 tbsp soy sauce
  •  1 tbsp lemon juice
  •  1 clove garlic
  •  1/2 cup apple juice
  •  3-4 tbsp flour
  • 6 dried apricots, diced

Preheat oven to 350.  Lay chicken breasts flat in large baking glass dish.  Mix next 6 ingredients and pour over chicken.  Top with dried diced apricots and bake for 20 minutes.

Remove baked chicken to serving plate and cover to keep warm.  Pour cooked sauce into small non-stick saucepan.  Add Cranberry Pepper Jelly, soy sauce, lemon juice, garlic, and apricots and bring to boil.

To thicken:  Measure 1/2 cup apple juice and add flour and stir with fork until smooth.  Add thickener to boiling sauce and thicken sauce to desired consistency.

Serve chicken over rice.

Permanent link to this article: