Recipes

Satsuma Sunshine Chicken
( Carolyn Bemard )

1 19 oz. pkg. Chicken thighs
Salt & pepper to taste
Satsuma Sunshine Sauce
1/2 small jar of satsuma preserves
1/4 cup honey
juice of 1 lemon
1 tablespoon garlic powder
1 tsp. of Dijon mustard
Mix all ingredients together and generously glaze chicken. [Try squeezing a lemon on the chicken thighs before baking)

Rinse and dry chicken thighs. Season with salt, pepper and garlic powder. Place chicken on an oiled, foil-lined baking dish. Bake chicken, skin side down, In 375° oven for 40 minutes. Turn chicken over and broil (medium rack) until lightly brown, about 15 minutes. Turn oven down to 350° and generously coat chicken with satsuma sunshine sauce. Bake 15 more minutes or until glaze is set. Serve and enjoy.

Chicken Shrimp Stir Fry w/Satsuma Habanero Jam
(Jack Deshotel)

½ lb. Chicken skinless breast
½ lb. Peeled shrimp
Salt with smoked paprika to taste
Rotini Pasta - boiled al dente
1 pkg. Fresh stir fry vegetable mix (Albertson's)
1 pkg. Knorr dry leek soup mix
2 teaspoons Argo Cornstarch
1¼ to 1½ cup Satsuma Habanero jam (to taste)
Sesame Oil = 4 tbsp. Total- in two (2) portions
Season chicken and shrimp with salt and smoked paprika. Heat wok with 2 tbsp. sesame oil. Stir fry chicken for three (3) minutes, then add shrimp. Continue to fry for 2 more minutes. Remove to bowl and add satsuma habanero jam. Mix up to allow jam to melt and coat meat. Add two (2) tbsps. sesame oil to wok. Add vegetable mix. Season to taste with salt. Stir fry three (3) to four (4) minutes. Add chicken and shrimp mix to vegetables in wok. Mix leek soup with cornstarch and add 1½ cups of water. Dissolve and add to wok. Stir fry and let gravy thicken. Add rotini pasta. Mix well & serve. (This could be served over Jasmen rice if preferred)

  • Serving Suggestions

    Serving Suggestions  

    On Cream Cheese & Crackers
    On Sausage
    On Ice Cream
    On Toast or Oatmeal
    On Sweet Potato (Persimmon)
    With Peanut Butter sandwiches
    With cold Roast Beef or warm Pork Tenderloins
    With ham, cheese and Dijon
    Glazed on Pork, Venison or Lamb
    Glazed on Salmon (particularly Satsuma)
    Glazed on BBQ Chicken
    Glazed on wild or domestic Duck (try fig)


    Appetizers:

      1)  Our products are a wonderful complimentary topping for cheeses - like Brix or Cream Cheese. They also pair well with smoked fish, summer sausage, etc. The jellies are excellent alone or on Ritz or other type crackers.
    Breakfast:
      1) Excellent on toast or biscuits as a compliment to scrambled eggs.
      2) Delicious on a biscuit with patty sausage or smoked sausage.
      3) It will work well to jazz up plain oatmeal.
    Lunch and main courses:

      1) I love ham & cheese sandwiches. As an alternative to using mayo and mustard, try spreading pepper jelly on bread then make your ham & cheese sandwich.
      2) The mayhaw pepper jam is absolutely fantastic when paired with roast beef or smoked turkey.
      3) Our jams and jellies are wonderful as a glaze topping on grilled, baked pork loin or fish.
    They work well when used in a vegetable stir fry with shrimp, chicken or pork. Don't forget to try with roast lamb. I recommend satsuma or muscadine pepper jam to compliment this dish.
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