CRANBERRY-APPLE CHUTNEY RECIPE: HOW TO MAKE IT
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
Provided by Taste of Home
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 16 servings (1/4 cup each)
Number Of Ingredients 13
Steps:
- In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.
Nutrition Facts : Calories 149 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 33g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 1g protein.
PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT RECIPE: HOW TO ...
I love all the ingredients in this recipe because together they're perfect for Oktoberfest, a fun festival during my favorite time of the year. Serve the pork and sauerkraut with a hearty dark bread, such as rye or pumpernickel, along with an ice-cold beer. Delicious!—Barbara Lento, Houston, Pennslvania
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 25 minutes
Prep Time 25 minutes
Cook Time 02 hours 00 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt., Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°)., Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.
Nutrition Facts : Calories 310 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 1345mg sodium, CarbohydrateContent 33g carbohydrate (21g sugars, FiberContent 5g fiber), ProteinContent 29g protein.
More about "red candied apple recipe recipes"
PORK TENDERLOIN WITH CRAN-APPLE SAUERKRAUT RECIPE: HOW TO ...
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, German
Calories 310 calories per serving
- In a large skillet, cook bacon and leeks over medium heat 6-8 minutes or until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Place sweet potato and water in a large microwave-safe dish. Microwave, covered, on high for 2-3 minutes or until potatoes are almost tender; drain. Stir in bacon mixture, sauerkraut, apple, cranberries, wine, brown sugar, caraway seeds and 1/4 teaspoon salt., Transfer half of the sauerkraut mixture to a greased 4-qt. slow cooker. Sprinkle pork with pepper and remaining salt; place in slow cooker. Top with remaining sauerkraut mixture. Cook, covered, on low 2-3 hours or until pork is tender (a thermometer inserted in pork should read at least 145°)., Remove pork from slow cooker; tent with foil. Let stand 10 minutes before slicing. Serve pork with sauerkraut.
22 ABSOLUTELY AMAZING VEGAN APPLE RECIPES - FORKS OVER KNI…
EASY APPLE STRUDEL RECIPE - HOW TO MAKE APPLE STRUDEL
From thepioneerwoman.com
Total Time 1 hours
Category autumn, baking, comfort food, dessert, fruit, snack
Cuisine American, Comfort Food
- In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside. Add 2 tablespoons of butter to a medium skillet and melt over medium heat. Add the panko breadcrumbs and stir well to coat them with the butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer them to a plate and set aside. Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins. Melt the remaining ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry. (keep the other sheets of filo pastry covered with plastic wrap while working). Brush a thin layer of melted butter all over the pastry. Place another filo sheet on top and brush all over with more butter. Continue until you have used all of your filo sheets (finishing with a brush of butter- you should have a little bit of butter left over). With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides. Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples. Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter. Bake for 30-35 minutes, or until golden brown and crispy. Let cool completely on the baking sheet. Dust with powdered sugar before serving with vanilla ice cream or whipped cream.
EASY CANDIED FRUIT COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Desserts
Calories 86 calories per serving
- In a large bowl, mix the first 5 ingredients until blended. Divide mixture into 3 portions. Shape each portion into a 10x2-in. rectangle. Roll each rectangle in confectioners' sugar to coat. Wrap; refrigerate 2 hours or until firm., Unwrap and cut logs crosswise into 1/2-in. slices. Refrigerate in airtight containers.
CRISP AND CRUNCHY CANDIED PECANS - INSPIRED TASTE
From inspiredtaste.net
Reviews 5.0
Total Time 45 minutes
Cuisine American
Calories 183 per serving
- Spread the pecans into one layer on the baking sheet. Bake 35 to 40 minutes, stirring every 10 minutes and spreading back into one layer. Allow the nuts to cool completely before breaking apart.
BEST CARAMEL APPLE CHEESECAKE RECIPE - HOW TO MAKE CARAMEL ...
From thepioneerwoman.com
Reviews 5
Total Time 12 hours 30 minutes
Category baking, comfort food, dessert, fruit, snack
Cuisine American, Comfort Food
- For the crust: Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil. Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Press the mixture into the bottom and 1 1/2-inches up the sides of the prepared pan. Bake until golden brown, 10 to 12 minutes. Cool completely, about 30 minutes. For the cheesecake: Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer in the bottom of the cooled crust. Drizzle with the caramel sauce. Beat the cream cheese in the bowl of stand mixer fitted with a paddle attachment on medium until creamy, about 2 minutes. Add the brown sugar and flour and beat until smooth, about 1 minute. Add the eggs, one at a time, beating on low until just combined after addition. Beat in the vanilla, cinnamon and salt. Spread the cheesecake batter an even layer over the apples. Place the springform pan in a roasting pan and carefully pour in boiling water to come halfway up the sides of the springform pan. Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly, 1 hour 10 minutes to 1 hour 20 minutes. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely, about 2 hours. Cover and chill the cheesecake until firm, at least 8 hours or up to 1 day. For the topping: While the cheesecake is chilling, combine the apples, cinnamon and water in a medium microwavable bowl. Cover the bowl tightly with plastic wrap and microwave on high until the apples are tender, 3 to 4 minutes. Carefully uncover the bowl and pour off any liquid. Let the apples cool completely. Remove the sides of the pan and transfer the cheesecake to a rimmed serving plate. Top with the cooled apples, then drizzle all over with the caramel sauce just before serving.
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