Jam Pan Sauce For Meats
Created by The Heritage CookServes: 2 – 4
Course: Condiments & Sauces
Season(s): Spring, Summer, Fall, Winter
Ingredients
- 1/4 cup fruit jam (marmalade, plum, apricot, cherry, etc.)
- 1 tablespoon orange juice
- 2 teaspoons dry white wine or dry vermouth
- 2 teaspoons pan drippings
- 1/4 teaspoon dried thyme (or 1 tsp fresh, minced)
- 1 teaspoon balsamic or apple cider vinegar (optional)
- 1 tablespoon butter
- salt and pepper
Instructions
This recipe creates a sauce based on the drippings and cooked-on bits left in the pan after you've cooked meat. It works well with chicken, duck breast, pork, steak and meatballs - any meat you might cook on the stove top. If you are oven roasting your meat and can collect the drippings those can also be transferred to a stove top pan as the basis of this sauce. Pick your jam flavor based on what you have in the fridge or what works well with the meat you are cooking. Cherry is a classic match for duck for example, orange would work well with pork chops and a plum drizzle would be good on steak.
Cook the meat and set it aside. Drain excess fat from the pan leaving behind the "fond" (browned bits and caramelized drippings) and 2 teaspoons of drippings. Add the rest of the sauce ingredients except for the vinegar and butter, and whisk until smooth. Bring the mixture to a simmer over medium heat and cooked until thickened, stirring regularly (about three minutes). Remove the pan from the heat, taste and adjust the salt and pepper as needed. Add a teaspoon of balsamic vinegar if you are going for a sweet, rich, piquant flavor, a teaspoon of apple cider vinegar to balance the sweetness with tartness or no vinegar if you are happy with the flavor of the sauce without it. Whisk in the butter just before serving and serve warm, drizzled over the meat or in a bowl beside it for self-service at the table.
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