Quick Meat Sauces

1. Just before serving, melt a small amount of jelly or marmalade in a small sauce pan over low heat or in the microwave. Watch closely as it will melt fairly fast. Thin with a little water, if needed.

2. Pour over meat. The chicken in the picture is topped by a melted blueberry jelly. For extra "tang," add a small splash of vinegar (such as balsamic or a wine vinegar) to the melted jelly.