Apple Cider Sage Jelly Recipes

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APPLE CIDER JELLY



Apple Cider Jelly image

It's not too sweet as less sugar is needed. I use the dark cider (or use your homemade cider) for more robust cider taste.

Provided by Kathy228

Categories     Jellies

Time 15m

Yield 7-8 half pints

Number Of Ingredients 4

6 cups apple cider
4 cups sugar
1/2 teaspoon cinnamon
1 (1 3/4 ounce) box sure-jell dry sugar-free pectin

Steps:

  • In a small bowl, mix together 1/4 cup of the sugar and the powdered pectin. Set aside.
  • Pour the apple cider into a cooking pot.
  • Add the pectin/sugar mixture to juice in the cooking pot; Stir vigorously and well.
  • Bring mixture to full rolling boil stirring constantly.
  • Stir in remaining sugar and the cinnamon. Return to full rolling boil and boil for one-minute, stirring constantly.
  • Remove from heat. Skim off any foam.
  • Ladle into sterilized jars to within 1/8 inch of tops.
  • Seal and process five-minutes in boiling water bath.

Nutrition Facts : Calories 444.8, Sodium 30, Carbohydrate 115, Fiber 0.1, Sugar 114.1

APPLE SAGE ROAST TURKEY



Apple Sage Roast Turkey image

This is a typical sage roasted turkey with a little bit of an extra punch. This attractive turkey also lends itself to a fantastic gravy.

Provided by submrnfamily

Categories     Whole Turkey

Time 3h20m

Yield 1 Whole Turkey

Number Of Ingredients 9

1/3 cup apple cider, plus
2 tablespoons apple cider
1/3 cup apple jelly
1/4 cup butter
1 (12 lb) fresh or thawed frozen turkey
salt and pepper, to taste
1 bunch fresh sage
4 large apples, cored,and cut into wedges
apple, sliced,for garnish

Steps:

  • In small saucepan over medium heat, stir 1/3 cup apple cider, jelly, and butter until the mixture is melted and smooth.
  • Remove from heat.
  • Rub the turkey inside and out with the 2 tablespoons apple cider and sprinkle with salt and pepper.
  • Gently loosen the skin over the entire turkey breast by inserting fingertips between skin and flesh.
  • Slide as many sage leaves as you want under the skin and place the skin back in place.
  • Stuff the neck and body cavities of turkey loosely with apple wedges and some more sage leaves, making sure to reserve a few for garnish.
  • Close both cavities with skewers.
  • Truss the turkey and brush with cider mixture.
  • Roast according to weight.
  • Serve the turkey garnished with reserved sage leaves and additional apple slices.

CIDER JELLY



Cider Jelly image

For a tasty jam during the fall, try this cider. The candy adds a wonderful cinnamon flavor.-Donna Bensend, Dallas, Wisconsin

Provided by Taste of Home

Time 20m

Yield 6 half-pints.

Number Of Ingredients 4

1 quart unfiltered apple cider or juice
2/3 cup red hots candy
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • In a Dutch oven, combine cider and red hots. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE JELLY



Apple Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin
3 3/4 cups water
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

APPLE-SAGE ROASTED TURKEY



Apple-Sage Roasted Turkey image

A hint of apple flavor gives a slightly sweet spin to a holiday dinner's main event. The lovely aroma wafting from your kitchen as this turkey cooks will have everybody talking. -Suzy Horvath, Milwaukie, Oregon

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 14 servings.

Number Of Ingredients 13

1/2 cup apple cider or juice
1/2 cup apple jelly
1/3 cup butter, cubed
TURKEY:
1/3 cup minced fresh sage
1/4 cup butter, softened
1 turkey (14 to 16 pounds)
2 tablespoons apple cider or juice
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
2 large apples, cut into wedges
1 large onion, cut into wedges
8 fresh sage leaves

Steps:

  • Preheat oven to 325°. In a small saucepan, combine apple cider, jelly and butter. Cook and stir until butter is melted. Remove from heat and set aside., In a small bowl, combine minced sage and butter. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Brush turkey with apple cider. Sprinkle salt and pepper over turkey and inside cavity., Place apples, onion and sage leaves inside the cavity. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan., Bake, uncovered, 3-1/2 to 4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with cider mixture. Cover loosely with foil if turkey browns too quickly. Cover and let stand 20 minutes before slicing. Freeze option: Place sliced turkey in freezer containers; top with any cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 506 calories, Fat 19g fat (9g saturated fat), Cholesterol 191mg cholesterol, Sodium 466mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 66g protein.

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