Raz-Pepper Preserves
$8.50
Raspberries offer an impressive list of health benefits and are thought to be one of the world’s most perfect foods. Mixing ripe, red raspberries with jalapeños makes Raz-Pepper one of our sweetest and most popular preserves. Try it on salmon or change up your PB & J sandwich.
Recipes (scroll down for full recipes):
•Raz-Pepper Glaze for Salmon and Other Fish
•Pepperlane Sweetheart Almond Sugar Cookie
•Raz-Pepper Tart
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Raspberries offer an impressive list of health benefits and are thought to be one of the world’s most perfect foods. Mixing ripe, red raspberries with jalapeños makes Raz-Pepper one of our sweetest and most popular preserves. Try it on salmon or change up your PB & J sandwich.
Raz-Pepper Glaze for Salmon and Other Fish
Ingredients
- ½ cup Raz-Pepper Preserves
- Juice of 1 fresh orange
- Zest of 1 orange
- 1 t. fresh garlic, minced
- Mix above ingredients until well blended. Meanwhile, place 16 oz. fresh salmon on a large piece of foil.
- Sprinkle with coarse salt and freshly ground pepper.
- Pour glaze mixture over fish and wrap tightly with foil.
- Place on a medium high grill and cook for 10 to 15 minutes or until fish flakes easily.
- Garnish with sliced scallions or sesame seeds.
- Enjoy over hot cooked rice.
- ¾ cup butter, softened
- 1 3 oz. package cream cheese, softened
- 1 c. sugar
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 1 large egg
- 2 ½ cups all purpose flour
- ¾ c. toasted ground toasted almonds
- Your choice of Pepperlane Preserves. We used Raz-Pepper.
- Confectioners’ sugar
- In a large bowl, beat butter and cream cheese at medium-high speed with a mixer until creamy.
- Add sugar, vanilla, and almond extract, beating until fluffy.
- Add egg, beating just until combined.
- In a medium bowl, combine flour and ground almonds.
- Gradually add the butter mixture, beating just until combined.
- Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/8-inch thickness.
- Using a 2 ½ inch heart-shaped cutter, cut 48 hearts from dough, rerolling scraps as needed.
- Using a 2-inch heart-shaped cutter, cut out centers of half of cookies.
- Place cookies on prepared baking sheets, and bake for 10 to 12 minutes.
- Let cool on pans for 2 minutes.
- Remove from pans, and cool completely on wire racks.
- Spread a thin layer of preserves over flat sides of whole cookies.
- Sift confectioners’ sugar over cookies with cutout centers, and place over whole cookies to make sandwiches.
- Store in airtight container.
- 1 1/2 c crushed corn flakes or granola
- 1/3 c melted butter
- 3 Tbs. brown sugar
- 1 envelope unflavored gelatin
- 1/4 c water
- 1 1/4 c plain Greek yogurt
- 1/2 c milk
- 1/4 c honey
- 1 tsp. vanilla
- 1 c fresh raspberries
- 1/3 c Pepperlane Raz-Pepper Preserves
- Preheat oven to 375 degrees.
- Combine corn flakes, butter, and brown sugar in a medium bowl.
- Press into the bottom and up the sides of a 14x5x1 inch fluted tart pan with a re-movable bottom.
- Bake for 8 to 10 minutes until golden brown.
- Cool on wire rack.
- In a small bowl sprinkle gelatin over water; let stand a few minutes.
- Microwave for 20 seconds until gelatin is dis-solved.
- Whisk together yogurt, milk, honey, and vanilla; whisk in gelatin until mixture is smooth.
- Pour into prepared crust.
- Chill for 4 to 24 hours.
- Microwave preserves until just until melted and pour-able.
- Cool to room temperature.
- Meanwhile remove tart from pan.
- Arrange fresh berries evenly atop tart; drizzle with preserves.
- Cut crosswise and serve.
- Another delicious option: Top the tart with a generous sprinkle of pomegranate seeds along with the raspberries. When melting the preserves, add 1 ½ Tbs. pomegranate juice. This brightens the flavors!
- For an added kick, combine equal parts Pepperlane “Sweet Heat” Preserves and Raz-Pepper.
Additional information
| Weight | .4 lbs |
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