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Oct 23, 2008 05:55 AM

Meat/Fish/Poultry Sauces from Apple Butter, Spreadable Fruits, Jams?

Hi all. I especially enjoy the taste of fruits when paired with fish, meats, and poultry.

Picked up a big jar of apple butter and another of red raspberry "Simply Fruit" which is 100% seedless raspberry spread. Also have some Apricot preserves and raspberry rhubarb preserves in the cupboard. Was thinking that by adding something I could cook up a sauce to serve drizzled across the meat or use as an underbed when serving it. But alas, after scouring my beloved chowhound boards I can't seem to find anything.

Anyone have any uses for these condiments in preparing sauces to serve under or over meats, fish, or poultry? Thanks in advance for any replies!

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  1. Not sure if this is what you're looking for- my mom spreads sugar free apricot or raspberry jam on a turkey breast roast before cooking it

    4 Replies
    1. re: cheesecake17

      Thanks cheesecake17, I was aware that many folks use the condiments as a glaze, and I will definitely try that too. Was hoping I could get some kind of a sauce out of the ingredients to drizzle over or under the meat/fish/poultry. Maybe the drippings of the glazed, roasted meat? (Or would that be too greasy?)

      1. re: ideabaker

        What about melting some of the apricot glaze and mixing it with some apple cider venegar? It would smooth it out and make it more drippy. If you serve it with chicken, I would add in some chives or scallions and maybe a drop of oil for a smooth mouthfeel. As a side dish something a little bit bitter might work rather than sweet. I would think sauteed kale rather than beets. I hope this helps!

        1. re: cheesecake17

          Thanks, cheesecake17. Wish I had read your post before sauteeing some onions then adding the apricot jam, then brushing over turkey cutlets which I pan seared.
          While ok tasting it was WAY too sweet and the consistency was thick and gloppy. I will try mixing it with apple cider vinegar next time. I can see that it would cut through the extreme sweetness and also smooth out the texture (as would the oil). What ratio of vinegar to jam would you suggest?

          1. re: ideabaker

            I can't say for sure how much vinegar to jam, but I would definitely taste it as you go along. Just tasting it with a spoon or on a piece of cracker would give you an idea of the flavor. Also- something I do often- cook a small piece of a chicken/turkey cutlet in a skillet, and use that to dip into the sauce. That way, you'll know how it tastes on the cooked poultry. Also, instead of sauteed onions, which could be very sweet, what about adding some garlic?

    2. yes definitely! the apricot spread can be used with versatility. the raspberry may be too sweet but you should try it out and report back. the thing you need to do with the jam is combine it with savory ingredients so that it marries well with the meat or fish .

      you could create an asian twist by combining the apricot jam with soy sauce, diced onions/crushed garlic, and maybe a little bit of mustard -- and make a nice glaze for poultry.

      or you could add balsamic vinegar, and some yellow mustard seeds (popped in oil), to the apricot and pair it with pork.


      3 Replies
      1. re: ketkarra

        I want to second the use of vinegar. I do this a lot with pepper jelly, which is another fun one to play with. I'll toss in some vinegar, mustard, a bit of olive oil, and often a splash of bourbon and use it as a glaze while cooking, then serve the rest as a sauce on top.

        1. re: ketkarra

          When you say that the mustard seeds would be "popped in oil" what does that mean, just a quick toasting with a bit of oil or actually "popping" (I have visions of tiny split mustard seeds sticking to the stovetop, walls, cupboards and floor :-) ). Thanks for the great suggestions for using the apricot preserves, and I will definitely try something out with the raspberry (since I have a whole jar). I'm thinking the raspberry, because of it's sweetness, would go well with turkey...

          1. re: ideabaker

            When you toast mustard seeds in oil (or even dry), thy begin to "pop" - they don't split, but they start jumping around in the pan, which is your cue to take them off the heat and combine them with other ingredients.

        2. I've made the following using the peach preserves and it was delicious on the pork chops and also pork tenderloin. I think it would be just as good with apricot preserves.

          2 Replies
          1. re: BeefeaterRocks

            BeefeaterRocks, this recipe sounds wonderful for a BBQ'd pork dish. I actually have four triple cut pork chops in my deep freezer, but with the weather cooling down, the grill has been packed away in the garage for the season. Do you think the sauce would be just as good over pan seared or broiled chops?

          2. there is a traditional game sauce, cumberland sauce:
            (you can google other cumberland sauce recipes


            this cumberland looks like its citrus-y tinge would be great for turkey: (coastal living is the sister magazine to southern living.


            there are several interesting easy sauces using red currant jelly:

            and another:



            here's a good one for roast leg of moose:


            1 Reply
            1. re: alkapal

              alkapal, these are fabulous links, thank you! I can see how the Cumberland Sauce would be delicious on lamb (I don't care for the traditional lamb/mint combo, and this citrusy sweet sauce sounds delightful!). I also like the addition of port, which would add depth to the sauce. I will try one of these sauces out soon and let you know how it turned out!

            2. One of my go-to sauces when I first started cooking was equal parts grape jelly and Goulden's mustard, into the pan and then liquid added -- sometimes stock, sometimes water, sometimes cream, depending on what I had on hand. Jams/jellies and mustard make a good, easy mix.

              2 Replies
              1. re: weezycom

                Wow, I haven't bought grape jelly since .... hmmm, have I ever? :-) Tell me more about how you used this sauce (What kinds of meats?) . I'm thinking a dry wine would loosen up the sweetness, your thoughts?

                1. re: ideabaker

                  the mustard is what loosens up the sweetness. I've done something similar with horseradish and cream as well. I usually used this combo on pork or roasted chicken, as I like the interplay between these meats and sweet fruits. Never tried it on beef, b/c I think the grape would be too sweet there. And I don't do much game cooking, so it just didn't occur to me on the times when I was cooking that.