Thanksgiving is upon us, and our Thanksgiving Jam 2-Pack will add a festive touch to your feast! With one jar of our Cranberry-Pluot Jam and one jar of our Rosemary-Damson Jam, this 2-pack enriches your favorite Thanksgiving foods, from turkey to pumpkin pie to greens.
We recently called on our Twitter community to share their favorite ways to enjoy our Thanksgiving flavors — and boy, did they deliver! From incorporating cranberry jam into stuffing to smearing it on a leftover turkey sandwich, the ideas had us salivating.
There was one suggestion, however, that really intrigued our palates; Suz (Twitter @suzhowells) squished her recipe down to 140 characters: “Toss acorn squash wedges w/melted Cranberry jam, minced red chili & garlic, S&P. Roast @450, 25 min.” We sent her our Thanksgiving Jam 2-Pack straightaway, and she sent us the full recipe:
Jam-Glazed Acorn Squash
Preheat oven to 450.
Sweat 1-2 cloves of finely minced garlic in 1T olive oil over low heat until fragrant & translucent. Add one minced red serrano, kung pao or thai chili. Add 1/3 -1/2 C jam (I’m thinking the Rosemary Damson would be awesome. I’ve used your Bergamot for this in the past). Heat until jam melts and blends with garlic & chili.
Wash, seed and slice 1-2 acorn squash into wedges. Put in bowl with warm jam mixture. Toss until all the pieces are coated, place in a single layer on a 1/2 sheet lined with parchment. Salt & pepper generously. Roast for about 25 minutes, or until squash is fork tender and carmelized.
Caution: This is addictive!
YUM. Thanks, Suz! Anyone else have a unique way to use our jams for Thanksgiving? Get your own Thanksgiving Jam 2-Pack now!