Five Berry Spiced Jam Recipes

Prepare the Lamb:

Rub the lamb with a marinade made from 2 tbsp olive oil, 1 tbsp Auntie Rana's Smoked Chili Oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Let it marinate for at least 1 hour, or overnight for enhanced flavor.

Prepare the Glaze:

In a small saucepan, combine 1/2 cup Auntie Rana’s Five Berry Spiced Jam, 1 tbsp Auntie Rana's Smoked Chili Oil, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1/2 tsp ground cinnamon, and 1/4 tsp ground cloves. Heat over medium-low heat, stirring until smooth and slightly thickened. Set aside.

Roast the Lamb:

Preheat your oven to 375°F (190°C). Place the lamb in a roasting pan and roast for 1–1.5 hours (for a leg of lamb) or 20–25 minutes (for a rack of lamb). Baste generously with the glaze every 15 minutes. For medium-rare, the internal temperature should reach 135°F (57°C).

Rest the Lamb:

Remove the lamb from the oven and let it rest for 10–15 minutes before carving to retain the juices.

Prepare the Naga Garlic Mashed Potatoes (Optional):

Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash with 1/4 cup heavy cream, 2 tbsp butter, and 1 tbsp Auntie Rana’s Naga Garlic Mayo. Season with salt to taste.

Serve:

Slice the lamb and serve with the remaining glaze as a sauce. Pair with the Naga Garlic Mashed Potatoes for a rich and flavorful meal.

Enjoy:

This Auntie Rana’s Five Berry Spiced Jam and Auntie Rana's Smoked Chili Oil-infused lamb balances fruity sweetness with smoky heat, creating a bold, mouthwatering centerpiece for your table.

Instructions

Prepare the Dough:

In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Cook the Berry Filling:

In a saucepan, combine fresh berries, sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the berries soften and release their juices (about 5–7 minutes). Add cornstarch and stir until the mixture thickens. Remove from heat and stir in Auntie Rana’s Five Berry Spiced Jam to enhance the flavor with its spiced sweetness. Let the filling cool.

Roll Out the Dough:

On a floured surface, roll out one disk of dough to fit a 9-inch pie dish. Carefully press it into the dish, trimming any overhang.

Add the Filling:

Pour the cooled berry mixture into the prepared crust, spreading it evenly.

Top the Pie:

Roll out the second disk of dough. For an artisanal look, create a lattice design or use decorative cutters to make shapes for the top crust. Lay it over the filling and seal the edges with a crimped or braided design.

Egg Wash and Sugar:

Brush the top crust with the beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.

Bake the Pie:

Preheat the oven to 375°F (190°C). Place the pie on the center rack and bake for 40–50 minutes, or until the crust is golden brown and the filling is bubbly.

Cool and Serve:

Allow the pie to cool for at least 2 hours to let the filling set. Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy:

This delightful pie, infused with Auntie Rana’s Five Berry Spiced Jam, brings together a perfect balance of fruity sweetness and warm spices for a dessert that's both comforting and elegant.

Instructions

Prepare the Ribs:

Remove the silver skin from the back of the ribs for better tenderness. Rub the ribs with olive oil, then generously season with smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Let the ribs sit at room temperature for 30 minutes or refrigerate for up to 4 hours.

Preheat the Grill:

Set up your grill for indirect heat and preheat to a steady medium-low temperature (about 300°F/150°C).

Cook the Ribs:

Wrap the ribs tightly in foil and place them on the grill over indirect heat. Close the lid and cook for 2.5–3 hours, or until the ribs are tender and the meat starts pulling away from the bone.

Prepare the Glaze:

While the ribs are cooking, combine Auntie Rana’s Five Berry Spiced Jam, 2 tbsp Auntie Rana’s Smoked Chili Oil, balsamic vinegar, honey, Dijon mustard, cinnamon, and cloves in a small saucepan. Heat over medium-low, stirring until smooth and slightly thickened.

Glaze the Ribs:

Remove the ribs from the foil and place them directly on the grill over medium heat. Brush generously with the prepared glaze on both sides.

Caramelize the Glaze:

Continue grilling the ribs for 5–10 minutes, flipping once and brushing with more glaze, until the glaze is sticky and caramelized. Watch closely to avoid burning.

Serve:

Let the ribs rest for 5 minutes before slicing. Drizzle with any remaining glaze and garnish with parsley or green onions if desired.

Enjoy:

Perfectly smoky, tender, and bursting with the sweet and spicy flavors of Auntie Rana’s Smoked Chili Oil and Five Berry Spiced Jam, these ribs are a surefire hit for your next barbecue!

Auntie Rana’s was born from our shared love for food, people, and places. Each journey introduced us to new spices, recipes, and traditions that inspired us to create something special—an authentic taste of Southeast Asia brought to North America.