Cinnamon Basil Honey Recipes

LEMON BASIL JELLY

Lemon Basil Jelly image

Lightly infused with lemon from the basil. This can be used to glaze chicken or pork. Spoon it over cream cheese for a quick appetizer. Sweeten a cup of tea or lemonade. Warmed to glaze a cake. This can be made with regular basil, cinnamon basil, Thai basil, Purple basil. All creating a different jelly.

Provided by Rita1652

Categories Jellies

Time 1h30m

Yield 5 8 ounce jars

Number Of Ingredients 7

Ingredients

2 cups chopped packed lemon basil
1 1/2 cups apple juice
1 cup water
1 cup vinegar
1 (3 ounce) package dry pectin
2 cups honey
2 cups sugar

Steps:

Place basil in apple juice, hot water and vinegar. Bring to a boil and let steep covered for 30 minutes.
Strain and place 3 1/2 cups liquid into a pot.
Stir in pectin and bring to a a full rolling boil.
Add sugar and honey and return to a full rolling boil. Boil for 1 minute, stirring constantly.
Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
Shut off flame for 5 minutes.
Remove without tilting the jars.
Set on a flat surface in a draft free place 12-24 hours.
Remove bands and wipe jars.
Label and store in a dark place for 1 year.

Nutrition Facts : Calories 825.1, Fat 0.2, Sodium 44.4, Carbohydrate 216.6, Fiber 2.4, Sugar 199.5, Protein 0.9

CINNAMON BASIL-INFUSED WHIPPED CREAM

Cinnamon Basil-Infused Whipped Cream image

Provided by Matt Lee And Ted Lee

Categories dessert

Time 45m

Yield 3 1/2 to 4 cups

Number Of Ingredients 4

Ingredients

24 leaves cinnamon basil
2 cups heavy cream, preferably not ultra-pasteurized
1 2-inch cinnamon stick
2 tablespoons sugar

Steps:

Wrap basil leaves in a towel and roll a rolling pin over them once or twice to bruise them slightly. Heat cream over medium-high heat until it begins to boil, stirring constantly so cream does not scald. Add basil leaves and cinnamon stick, submerging them in cream. Turn off heat.
Cover tightly and let sit for a half-hour. Strain, pressing out juice in leaves. Refrigerate until very cold, about 6 hours. Place cold cream and sugar in a mixer and whip until it forms peaks.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 22 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 5 grams

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