A Trio of Fruity Ham Sauces - Recipe Center - Raley’s Family of Fine Stores

Something Extra
Summer 2015

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Cool off with recipes from our latest edition of Something Extra!


A Trio of Fruity Ham Sauces

A Trio of Fruity Ham Sauces

These ham sauces  may all be prepared 1 day in advance.

Mandarin Ginger

Prep: 10 minutes, Cook: 5 minutes, Makes: about 1 1/2 cups

1 (8-oz.) can of juice-packed pineapple slices

1 (11-oz.) can mandarin oranges

1 tbsp. rice vinegar (unseasoned)

1 tbsp. finely minced crystallized ginger

1 1/2 tsp. minced fresh tarragon

1. Drain pineapple juice into a small saucepan. Cook over medium heat for 5 minutes or until syrupy.

2. Drain and discard juices from oranges. Coarsely chop pineapple and oranges and add to pan. Stir in vinegar, ginger and tarragon and let cool.

Mango Guajillo

Prep: 15 minutes, Cook/Stand: 15 minutes, Makes: about 1 1/4 cups.

1 to 2 dried guajillo peppers

3/4 cup mango nectar

1 peeled and pitted ripe mango

1. Remove stems and seeds from peppers and tear into 1-inch pieces. Place in a small saucepan with mango nectar and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and let stand for 10 minutes.

2. Add to blender with mango and puree until smooth. Add additional mango nectar if mixture is too thick.

Spiced Lingonberry

Prep: 10 minutes, Cook: 10 minutes, Makes: about 1 1/4 cups

1 (10-oz.) jar lingonberry jam

1/2 cup port

3 seeded lemon slices

2 cinnamon sticks

1 tsp. whole cloves

1. Stir together jam, port, lemon slices and cinnamon sticks in a small saucepan. Place cloves in a small square of cheesecloth and tie with kitchen twine; add to pan.

2. Bring to a boil; reduce heat and simmer for 10 minutes. Remove lemons, cinnamon and cloves and let cool to thicken.

Wine Suggestion
Beringer Founders' Estate Pinot Noir - Ham and Pinot? A classic! The dark cherries of this California Pinot are especially good with the lingonberry sauce.


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