The flavors of Fall

I am a first time blogger who wanted to find a way to share my culinary ideas, pics and monthly video's. I am excited about sharing my ideas with you and look forward to your comments.

We are getting ready to start our new menu here at the club on October 5th and with this menu we are featuring bold flavors such as boneless Berkshire pork chop over ginger sweet potato topped with Asian cranberry - pear chutney or maybe our pan seared sea scallops served on a bed of granny smith apple slaw topped with a jalapeno - cranberry preserve. What ever the menu selections are, I will share some of those recipes with you.

This recipe is used on two of our dishes.

Jalapeno - Cranberry preserves:
2 cups red wine vinegar
2 cups granulated sugar
2 teaspoons five spice
1 package fresh cranberries
1/4 cup diced fresh jalapeno
3 oranges (zest and juice)
2 pkg. powdered cherry jello
1/4 cup of your favorite raspberry jam

Method:
Bring the vinegar, orange juice and sugar to a boil over a med high heat, just until the sugar dissolves.
Add the remaining ingredients and simmer for approx. 30 minutes. The cranberries will burst and slightly thicken the recipe as they cook. Cool and refrigerate up to 1 week.

This recipe works great on pork, chicken or scallops.
I look forward to any food questions you might have. What kind of food blog would you like to see?
Chef John