FENNEL MARMALADE
I can't think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.
Provided by Martha Rose Shulman
Categories weekday, condiments, sauces and gravies
Time 1h30m
Yield About 1 2/3 cups
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzle and soften, about five minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The mixture should melt down to a purée. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft. Remove the lid, and if there is liquid in the pan, cook uncovered until the purée is thick and no more liquid remains in the pan. Stir in the lemon juice, adjust seasonings and serve. Alternately, allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 485 milligrams, Sugar 8 grams
ROASTED APPLES
Roasted apples recall homemade applesauce but don't require a turn through a food mill.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.
APPLE ORANGE MARMALADE
This easy apple orange marmalade is made without added pectin. This is a wonderful way to preserve your apple harvest!
Provided by Diana Rattray
Categories Breakfast Jam / Jelly
Time 25m
Number Of Ingredients 5
Steps:
- Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
- Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
- Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
- Quarter the orange, remove the seeds, and slice very thinly.
- Heat the 1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
- Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens. If you don't have a candy or jelly thermometer, see the test methods below.
- Remove from heat; skim off foam.
- Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
- Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil. (10 minutes for altitudes from 1,001 to 6,000 feet, 15 minutes for an altitude above 6,000 feet) Expert Tips Testing for the Jelly Point Two ways to test for jelling if you don't have access to a reliable thermometer are sheeting and the cold plate method. For the sheeting method, dip a cool metal spoon into the boiling marmalade. Raise it out of the mixture and hold it over the pan. Turn the spoon so the mixture will run out. If the marmalade forms drops that combine to form a sheet that hangs off the spoon, it is done. For the cold plate method, place a few small plates in the freezer. When you think the marmalade might be done, take a plate out of the freezer. Drop a teaspoon of hot marmalade on the cold plate. Let it stand for about 30 seconds and then tip the plate to the side. If it's done, the marmalade will move only slightly. See Also Preparing Jars for Canning and Boiling Water Processing You Might Also Like Cranberry Chutney Recipe With Apples and Oranges
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 11 g, Fat 0 g, ServingSize 6-7 half-pints (96-112 servings), UnsaturatedFat 0 g
ROAST PORK TENDERLOIN WITH APPLE-ONION MARMALADE
When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. These days, advanced farming techniques produce meat that is far more tender and lean than the original. The best part of the pork - the tenderloin - is now the basis for a myriad of sophisticated dishes - I hope you enjoy this one -
Provided by Chef mariajane
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.
- Preheat oven to 450°F.
- Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour 1/4 cup olive oil over the top. Place 1 sprig thyme on each tenderloin.
- Place pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the cnenter when cut with a knife, about 20 minutes longer.
- While the pork is cooking, in a large saute pan, over medium heat, melt the butter. Add the apples and prunes,and sauté until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 minutes longer.
- Add the stock to the pan, and bring to a boil. Immediately remove from the heat and cover to keep warm.
- When the pork is done, transfer to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut he pork tenderloins into slices 1/2 inch thick. Arrange the pork slices on a warmed serving platter.
- Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.
Nutrition Facts : Calories 285.8, Fat 29.5, SaturatedFat 6.9, Cholesterol 15.3, Sodium 4.6, Carbohydrate 6.6, Fiber 1.1, Sugar 4, Protein 0.4
PINEAPPLE-APPLE MARMALADE JAM
I was given an abundance of pineapples and did not know what to do with them, so I canned them! This marmalade sort of tastes like the bottom of a pineapple-upside-down cake. It tastes great on toasted English muffins. Hope you like it!
Provided by QueenofSuburbs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h55m
Yield 16
Number Of Ingredients 5
Steps:
- Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
- Place a few small plates in the freezer.
- Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
- Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
- Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 35.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 1 mg, Sugar 31.8 g
ROASTED APPLESAUCE
The apples and sugar caramelize on the bottom of the pan as they roast, giving the finished applesauce a marvelous depth of flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes eight 1/2-cup servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
- Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
- Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled.
ROASTED APPLE MARMALADE
Make and share this Roasted Apple Marmalade recipe from Food.com.
Provided by katew
Categories Apple
Time 50m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Preheat oven to 180°C.
- Place melted butter and sugar in a large bowl.
- Scrape vanilla seeds from the pods into the bowl.
- Toss apples in vanilla butter.
- Transfer apples to a baking tray.
- Bake 30 minutes till soft and caramelized.
- Transfer apples to a small pot, place on medium heat.
- Cover with a lid, cook further 5 minutes till apples form a thick sauce.
- Serve with pork.
Nutrition Facts : Calories 1011.9, Fat 61.4, SaturatedFat 38.5, Cholesterol 160.3, Sodium 538.2, Carbohydrate 125.4, Fiber 13.1, Sugar 106.7, Protein 2
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- Pass the apples through a food mill or a sieve to puree them – check the volume, there will be about 1.5 litres. Return the puree to the pan with the lemon zest and juice, cider vinegar, cloves and sugar (there should be about a third of the volume of apples). Bring to a steady boil but watch out for splatter.
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