Best Little Smokies In Cherry Preserves Recipes

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BEST LITTLE SMOKIES EVER



Best Little Smokies Ever image

This isn't your typical BBQ sauce and jelly recipe. These are great for the holidays, Super Bowl and any special occasion. They can be made on the stovetop or crockpot and are always the first to go!

Provided by nattums

Categories     Pork

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (16 ounce) packages Little Smokies sausages
14 ounces ketchup
2 tablespoons white vinegar
3 tablespoons dark brown sugar
1 teaspoon french's yellow mustard
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon

Steps:

  • In a large saucepan, combine: ketchup, vinegar, brown sugar, mustard, cloves and cinnamon.
  • Mix well.
  • Add the Little Smokies (drain out the liquid from packages) and cover.
  • Simmer on medium-low heat for about 30-45 minutes or until Little Smokies are heated through, stirring occasionally.
  • If doing these in a crockpot; combine ketchup, vinegar, brown sugar, mustard, cloves and cinnamon in a bowl.
  • Mix well.
  • Add the Little Smokies (drain out the liquid from packages) to the crockpot and pour sauce mixture over them.
  • Stir to evenly coat Little Smokies.
  • Cook on high heat 2-4 hours before serving, or until Little Smokies are heated through, stirring occasionally.

Nutrition Facts : Calories 328.5, Fat 24.8, SaturatedFat 8.6, Cholesterol 58.1, Sodium 1376.5, Carbohydrate 15.8, Fiber 0.2, Sugar 14.4, Protein 12

BEST CHERRY PRESERVES



Best Cherry Preserves image

I made this a lot of years with fresh cherries from our tree. Cherries were very tart, but made the best preserves.

Provided by Melaine

Categories     Cherries

Time 1h

Yield 3 pints, 60 serving(s)

Number Of Ingredients 5

2 lbs cherries, pitted (6 cups)
1 (3 1/2 ounce) box pectin
1/4 cup granulated sugar
1/2 teaspoon butter
3 cups sugar

Steps:

  • Sterilize your jars and keep them hot while you're cooking the preserves.
  • Place cherries in a large, heavy duty dutch oven.
  • Combine pectin with 1/4 cup sugar; stir into cherries, Add butter.
  • Bring to a full boil, stirring, over high heat.
  • Add 3 more cups sugar and return to a boil , stirring constantly, boil 1 minutes.
  • Remove from heat; skim off foam.
  • Immediately spoon preserves into 3 one pint sterilized jars, leaving 1/4" headspace.
  • Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any preserves or sugar crystals.
  • Place lids and screw on bands fingertip tight.
  • Process in a boiling water bath for at least ten minutes, depending upon your altitude.
  • When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid; wait 5 minutes. Remove jars from canner using a jar lifter and keeping jars upright. Carefully place them directly onto a towel or cake cooling rack to protect your countertop, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
  • After jars have cooled undisturbed for 24 hours, remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

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