RED APPLE SANGRIA RECIPE | ALLRECIPES
Delicious, refreshing drink! Similar to those found at Applebee's®.
Provided by LEAHMAE2003
Categories Drink Recipes Sangria Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 drink
Number Of Ingredients 11
Steps:
- Fill a large wine glass half-full with ice. Add Cabernet Sauvignon, pineapple juice, cranberry juice, red apple liqueur, lemon-lime soda, and grenadine; stir to mix. Garnish with red apple, orange, lime, and maraschino cherry.
Nutrition Facts : Calories 493.7 calories, CarbohydrateContent 85.5 g, FatContent 0.4 g, FiberContent 3.5 g, ProteinContent 1.6 g, SodiumContent 26.1 mg, SugarContent 63.2 g
RED CINNAMON APPLE RINGS RECIPE - RECIPES.NET
You can perfectly pair this tasty cinnamon apple rings with any meat dishes on your family gatherings. Let it sit on syrup overnight for best results.
Provided by Gabriel
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Combine all the ingredients except the apples in a skillet to make a syrup.
- Pare and core apples (Rome seems to work best).
- Slice into 1/2-inch rings.
- Cook apple rings in a covered skillet in syrup until tender.
Nutrition Facts : Calories 308.00kcal, CarbohydrateContent 81.00g, FatContent 1.00g, FiberContent 4.00g, ProteinContent 1.00g, SaturatedFatContent 1.00g, ServingSize 8.00 , SodiumContent 4.00mg, SugarContent 74.00g
More about "red apple iceplant recipes"
FERMENTED RED CABBAGE AND APPLE RECIPE | KILNER®
Fermented red cabbage and apple brings a colourful, tangy crunch to any dish; try it with katsu curry or mexican tacos. This recipe makes fermenting at home easy with the Kilner® Fermentation Set.
Makes 2 x 1.5L Kilner® Jars.
From kilnerjar.co.uk
- 1. Thinly slice cabbage and place into a large bowl. Add all other ingredients and sprinkle with salt. 2. Using a muddler or wooden spoon, muddle and bash the cabbage and apple for 10 minutes. This releases liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough liquid to cover the mixture. 3. Pack mixture tightly into the Kilner® Fermentation Jars. Always ensure you leave a 2.5 inch/6.5cm headspace and add the liquid. The liquid should cover the mixture, if this does not happen create a salt brine using 2 tbsp sea salt to 1 litre/34 US fl oz of water. The mixture should be completely covered by at least 1cm of the salt brine. 4. Add the Kilner® Ceramic Stones on top of the jar, ensuring all of the cabbage and apple is submerged below the liquid. The Ceramic Stones are designed to weigh down the contents and ensure the anaerobic process can begin. 5. Clean the rim of the jar removing any debris. Seal the jar with the lid and air lock. Fill the air lock with water and leave to ferment at room temperature (64°F - 75°F / 17.8°C - 24°C) for at least 1 - 4 weeks. Check daily that the lid is firmly down and secure. If the lid has raised then push back into position. 6. After the first week, we recommend that you taste your produce every couple of days until the desired flavour and texture is achieved. It can take up to 4 weeks for your desired flavour to be achieved and external factors like room temperature and thickness of cabbage can make the process longer. 7. Once you are happy with your ferment, store in the refridgerator or transfer to sealed Kilner® Jars. Consume within one month.
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