Little Smokies in Cherry Preserves

Total Time
Prep 1 min
Cook 10 mins

My aunt always makes little smokies this way. It's by far the best recipe and easiest that I know for little smokies. I couldn't find one like it on Zaar. We use it on family buffets for events such as showers or Super Bowl and it is always a favorite.

Ingredients Nutrition

  • 1 lb Little Smokies sausage
  • 1 (12 ounce) jar cherry preserves, small jar that's approx 10-12 oz will do. The jars around here are 18 oz and I use about 3/4 for a p


  1. Bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little. Stir occasionally to keep from burning or sticking.
  2. We put them in a serving dish if they are going to be eaten fairly quickly. If to be left out for guests to graze on for awhile, then we puy them in a fondue pot (or sometimes we set out an electric skillet on low) to keep warm.
  3. Easily doubled or tripled for large crowds.
  4. Note - two 18 ounce jars of preserves and 3 packages of smokies do well for a large batch.


Most Helpful

These were so easy and very tasty. We served them for a bridal brunch. The cherry preserves made them seem more appropriate for a morning event rather than the usual barbecue treatment which is better suited for appetizers. Everyone loved them!

DawnNC May 21, 2008

These were great!!! I didn't have a full jar of cherry preserves so I added a couple spoonfuls of grape jelly too. DH had a feat over them!! :) Thank you for sharing your Aunts recipe!

Marsha D. December 18, 2007

Oh MY! These were really good! I made them in my small crockpot thinking that they would stay warm, that way so we could munch on them...boy was I wrong! They were gone in a flash. Next time I'll just make them and seve them on a dish because they don't have enough time to get cold! I did have to use Black Cherry jelly as our store doesn't carry just cherry. I WILL be making these again. Thanks for posting!

mydesigirl October 04, 2006

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