SKU # 88034400051

1 cup Polstar Sour Cherry Jam

½ cup light soy sauce

¼ cup olive oil

2 cloves garlic, minced

2 tbsp. grated fresh gingerroot

1 ½ tsp. chopped fresh rosemary (optional)

6 (3/4 lb) turkey tenderloins

Whisk together jam, soy sauce, oil, garlic and gingerroot and chopped rosemary, if desired. Reserve ½ cup of the marinade. Place turkey in a heavy-duty resealable plastic bag; pour remaining marinade over turkey. Seal and refrigerate 8 hours, turning occasionally. Remove turkey from marinade, discarding marinade. Arrange turkey on a rack in a broiler pan coated with cooking spray. Bake at 425 ° F for 25 to 35 minutes or until a meat thermometer registers 170 ° F, basting often with reserved marinade. Let stand 5 minutes before slicing. Cut into ½-inch thick slices for main dish servings or ¼-inch thick slices for appetizer servings. Garnish with fresh rosemary springs, if desired. Serves 6.

2 cups all-purpose flour

1/2 cup white sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

2 tbsp Polstar Sour Cherry Jam

1/4 cup chopped walnuts (optional)

Heat oven to 400 ° F (205 ° C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.