RECIPE ON FOX 13 NEWS
November 27, 2013 by Jennifer Burns
- 1/3 cup Chad’s Raspberry Jalapeno Jam
- 1 tablespoon Dijon mustard
- 1 teaspoon orange zest
- 1/2 cup Chad’s Raspberry Salsa
- 1 lb. turkey breast, cooked, sliced or shredded
Stir together raspberry jam, mustard, and orange peel. Stir 3 tablespoons of the jam mixture into salsa. Cover and chill jam mixture and salsa mixture.
Reheat the turkey in a frying pan over medium heat. Stir in the remaining jam mixture and cook 2-3 minutes.
Serve with the salsa on the side.