# Re: Chokecherry jelly?

**URL:** <https://forums.suse.com/t/re-chokecherry-jelly/22252>\
**Category:** Chatting over the Back Fence\
**Created:** [February 22, 2012, 9:42pm UTC](https://forums.suse.com/t/re-chokecherry-jelly/22252 "2012-02-22T21:42:05Z")\
**Posts on this page:** 2\
**Page:** 1

<div class="post-metadata">

**Author:** ![System1](https://avatars.discourse-cdn.com/v4/letter/s/51bf81/32.png) [@System1](https://forums.suse.com/u/System1)\
**Post date:** [February 22, 2012, 9:42pm UTC](https://forums.suse.com/t/re-chokecherry-jelly/22252/1 "2012-02-22T21:42:05Z")

</div>

Danita,

Just thought of you and this thread.

If you get more chokecherries try this:

Get some pork tenderloin. Slice it in about inch thick pieces. Heat a  
little bit of oil very hopt in a skillet (iron if you can). Sear to  
browning on all sides. Remove the pork and pour off the remaining oil. Pour  
in some chokecherry syrup (you could use chokecherry jelly or if you’re out,  
Lingonberry preserves with maybe a teaspoon of any decent red wine). Return  
the meat and cook medium hot until the syrup (jelly) begins to carmelize.

Plate it and spoon the sauce over the meat. Serves best with a nice Pinot  
Noir.

---

<div class="post-metadata">

**Author:** ![system](https://us1.discourse-cdn.com/flex022/uploads/suse/original/2X/5/5012ba89e3ffb5220dac47d5ea0ba032e2fe1cb6.png) [@system](https://forums.suse.com/u/system)\
**Post date:** [February 25, 2012, 11:56pm UTC](https://forums.suse.com/t/re-chokecherry-jelly/22252/2 "2012-02-25T23:56:12Z")

</div>

“Miles58” wrote:  
[color=blue]

> Just thought of you and this thread.[/color]

Thanks!

–  
Danita  
Novell Knowledge Partner  
Upgrading to GroupWise 2012? [http://www.caledonia.net/blog/?p=514](http://www.caledonia.net/blog/?p=514)  
[http://www.caledonia.net/gw12upg.html](http://www.caledonia.net/gw12upg.html)