804 kelly recipes

A slick trick--a super dessert! Be ready to serve seconds--you'll have requests.

Spice-rubbed pork ribs finished with a sweet-tart currant jelly glaze spiked with orange juice, lemon, and Dijon mustard. Grilled low and slow until the meat pulls clean.

Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.

Pork ribs rubbed with ginger, coriander, and paprika, grilled low and slow, then glazed with a sweet-tart red currant jelly and Dijon mustard finish. Elegant enough to pair with a Cabernet.

These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Creamy pepper dip with cream cheese, hot pepper rings, and a surprising spoonful of apple jelly for sweet-spicy balance. A no-cook party dip ready after a quick chill.

Plum-sauced chicken glazed with plum jelly, Worcestershire, dark corn syrup, and ginger. Marinated, oven-roasted, then finished at high heat for a sticky, lacquered crust.

Old-fashioned raisin pastries: flaky pie-dough half-moons stuffed with ground raisins, nuts, and citron in a honey-cinnamon-jelly filling. Hand pies for the holiday cookie box.

Pork tenderloin medallions with Bing cherry sauce: pan-seared pork simmered in a sweet-tart glaze of currant jelly, raspberry vinegar, orange juice, and tarragon. Topped with fresh cherries. A dinner party showstopper.

Norwegian roast venison (dyresteg) seared in butter, roasted to pink perfection, and served with a velvety brown goat cheese, currant jelly, and sour cream sauce. Scandinavian comfort at its finest.

Berliner doughnuts (Berlin pfannkuchen) are jam-filled fried yeast doughnuts dusted in sugar. A German bakery classic with pillowy enriched dough and a hidden jelly center.

Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Oven-baked nutmeg French toast with a gingered maple-orange syrup, dusted in powdered sugar and served with jelly and sour cream. A brunch showstopper.

A savory sauce that goes hand-in-hand with steak, potatoes and even cooked vegetables!