piwo
06-06-2010, 10:52 PM
Ok... this is good for Pork chops, venison and Chicken. Never make thick pork chops or venison without it. Family just LOVES it........... 8-)
8 0Z jellied cranberry sauce.
1 or 2 large cloves of garlic (depends on how much you like garlic)
2 Tablespoons lemon juice
1/4 cup soy sauce
1/2 cup PACKED brown sugar (pack it in TIGHT into the measure).
1 teaspoon salt
1 teaspoon ground mustard (powder)
1/2 teaspoon ground giner (powder)I really prefer only 1/4 teaspoon
OPTIONAL - 1 tablespoon grape jelly: (wife makes homemade jelly, don't know about store bought stuff
Add the brown sugar, lemon juice, soy sauce (and grape jelly if applicable) into a small saucepan and heat on low to melt and mix the brown sugar with the liquids. When hot and liquid, add the remaining dry ingredients. Stir frequently, don't let it burn, but get it all mixed thoroughly. Take off heat, keep it covered and attend to your other cooking chores.
You can pour over the chops/Venison, but we usually put it in tiny bowls for dipping the meat into. Guests have asked if it's OK to just drink it out of the bowl, and I don't really care, but it might be a bit much! haha
BTW - if you try to save it for the next day, when you heat it up, it will taste like SOY SAUCE ONLY... all the other flavors are lost and it's really not worth saving.
Give it a try, I DARE YA!!!!
Cheers,'
Piwo
8 0Z jellied cranberry sauce.
1 or 2 large cloves of garlic (depends on how much you like garlic)
2 Tablespoons lemon juice
1/4 cup soy sauce
1/2 cup PACKED brown sugar (pack it in TIGHT into the measure).
1 teaspoon salt
1 teaspoon ground mustard (powder)
1/2 teaspoon ground giner (powder)I really prefer only 1/4 teaspoon
OPTIONAL - 1 tablespoon grape jelly: (wife makes homemade jelly, don't know about store bought stuff
Add the brown sugar, lemon juice, soy sauce (and grape jelly if applicable) into a small saucepan and heat on low to melt and mix the brown sugar with the liquids. When hot and liquid, add the remaining dry ingredients. Stir frequently, don't let it burn, but get it all mixed thoroughly. Take off heat, keep it covered and attend to your other cooking chores.
You can pour over the chops/Venison, but we usually put it in tiny bowls for dipping the meat into. Guests have asked if it's OK to just drink it out of the bowl, and I don't really care, but it might be a bit much! haha
BTW - if you try to save it for the next day, when you heat it up, it will taste like SOY SAUCE ONLY... all the other flavors are lost and it's really not worth saving.
Give it a try, I DARE YA!!!!
Cheers,'
Piwo