Proud Pepper Mayo

Mix equal amounts of real mayonnaise and Cranbanero jelly.

This is outstanding spread on turkey sandwiches. 

Quick Cranberry-Apple Chutney

• 2 c. Applesauce
  
• 1 (10 oz.) jar Cranbanero jelly
  
• 1 (6 oz.) package sweetened dried cranberries
  
• 1 small onion, finely chopped

Mix all ingredients in a 3 qt. saucepan.  Bring to a boil over medium heat and cook, stirring often, 10 minutes or until thickened.  Makes 3 ½ cups.

Raspbanero-Cilantro Vinaigrette

• 2 T. fresh orange juice
  
• 1 T. white wine vinegar
  
• 1 tsp. minced shallots
  
• 1/4 c. Raspbanero Jelly
  
• 1/2 tsp. Dijon mustard
  
• 1/2 tsp. minced garlic
  
• 1/3 c. olive oil
  
• 1 tsp. firmly packed chopped cilantro
  
• Heavy pinch salt
  
• Fresh cracked black pepper to taste

Combine first six ingredients in bowl and mix well.  Slowly drizzle in olive oil whisking constantly.  Add remaining ingredients and stir well, cover and refrigerate.  Makes about 1 cup.

Raspberry Vinaigrette

• 1 (10 oz.) jar Raspbanero jelly
  
• 1/3 cup rice wine vinegar
  
• 3 T. olive oil

Microwave Raspbanero jelly in a microwave-safe bowl at MEDIUM LOW
(30% power) for 1 minute or until melted.  Whisk in vinegar and olive oil until blended, cool.  Serve at room temperature.  Makes 1 ¾ cups.

Spicy Cranberry Orange BBQ Sauce

• 1 c. Orange Juice
  
• 1 jar Cranbanero jelly
  
• 1/8 c. brown sugar
  
• 1/8 c. white wine vinegar
  
• 1 Bottle (18 oz.) favorite BBQ Sauce
  
• Fresh cracked black pepper to taste

In sauce pot add first four ingredients and stir well to combine.  Bring to simmer and reduce by half.  Once reduced add BBQ sauce and black pepper, stir well to combine.  Use immediately or refrigerate.

Spicy Peach Cream Salad Dressing

• 1 hard-boiled egg
  
• 1/4 c. Peach Bonnet jelly
  
• Pinch salt
  
• 2 tsps. Dijon mustard
  
• 1/8 c. red wine vinegar
  
• 1/2 c. cream
  
• Black pepper to taste

Pass egg yolk through fine sieve or mash in bowl with fork.  Chop egg white and reserve.  Combine remaining ingredients with egg yolk and whisk well.  Add chopped egg whites and refrigerate.  Makes about 1 cup.

Wowee Maui Mustard

• 1 (8 oz.) can crushed pineapple, drained
  
• ½ cup Jalapeno jelly
  
• 3 T. whole-grain mustard

Stir together all ingredients.  Makes about 1 ½ cups.  This is excellent as a dip for chicken nuggets or chicken strips.

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