Rachael comes from a big Italian family where nothing goes to waste -- not even that little bit of jam at the bottom of the jar! Before you throw out that jar, give this recipe a shake.

Apricot Fruit Spread Glaze

Take an almost empty jar of apricot All-Fruit preserves (or any jam, jelly or preserves that are a step away from being tossed) and fill it 3/4 with orange juice. Place the top on and give it a good shimmy shake.

Sautee pork loin chops (or chicken or salmon) in a little bit of EVOO with some salt and pepper. Pour in half of the oj/apricot mixture and brush the meat, chicken or fish as the glaze thickens.

Asian Dipping Sauce

Take the jar with the remaining oj/apricot mixture and add a few slices of ginger root, a jalapeno pepper (take seeds out if you don't like it too spicy), and add some tamari or soy sauce. Place the top back on and give it a good shake. Use as an Asian dipping sauce for items such as sesame chicken strips.