Cranberry Apple Gelatin Salad
This Cranberry Apple Gelatin Salad is a favorite family recipe we make every year for Thanksgiving and sometimes Christmas. My grandma used to bring it to our family gatherings and now it is always on the menu.
Tag: Apples
Favorite Apple Recipes
I love autumn and everything that goes with it. Cooler weather, the fall colors in the leaves and grass, fresh apples and pears falling from the trees, pumpkins, colorful mums, and so much more. And yes, more baking! If you’re searching for a few Favorite …
Spicy Plum Chutney
This summer, I’ve had the pleasure of receiving boxes filled with fruits and vegetables from a community food program due to the Covid-19 virus. One of those was a package of purple plums. Of course, we could have eaten them fresh, but I decided to try making Spicy Plum Chutney with them instead.
This condiment sauce is a fun addition to a Charcuterie board. It's a really yummy topping to go with goat cheese or just plain on a cracker.I like to use plum sauce as a dip for eggrolls and thought chutney might be a fun addition to a Charcuterie board. And I was right. It turned out as a really yummy topping to go with soft cheeses such as brie or goat cheese or just plain on a cracker.
Ingredients Needed to Make Spicy Plum Chutney
- purple plums (3 pounds)
- Fuji apples
- dried figs
- minced onion
- minced garlic
- apple cider vinegar
- granulated sugar
- brown sugar
- cinnamon
- ginger
- cardamon
- cloves
- red pepper flakes
- kosher salt
Instructions for Making This Recipe
First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic.
In a large saucepan, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat.
Add the prepared plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on a low heat for 1 1/2 – 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.
Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.
I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach.
This recipe makes approximately 6 half pint jars.
See more Sauces, Spices, and Syrup Recipes Here. See ideas for Charcuterie Boards Here.
Spicy Plum Chutney
Here's a recipe I like to use for dipping egg rolls in or for use on a Charcuterie board with cheese and crackers.
Print
Rate
Servings: 36
Equipment
Measuring Tools
Canning Jars
Canning Supplies
Granite Ware Canner
Ingredients
- 3 pounds purple plums
- 2 medium Fuji apples
- 1 cup dried figs chopped
- 1 cup minced onion
- 1 tablespoon minced garlic
- 1/2 cup apple cider vinegar
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cardamon
- 1 teaspoon whole cloves
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Instructions
- First, gather the ingredients. Then prepare them for the recipe. Cut the plums in half and remove the seeds. Core, peel, and dice the apples. Chop the figs into small pieces. Mince the onion and garlic. Set aside until ready to use.
- In a medium bowl, combine the cider vinegar and sugars. Bring to a boil over a medium-high heat. Add the plums, apples, figs, onion, garlic, and spices. Bring to a boil and then reduce to a simmer. Cook on low heat for 1 1/2 - 2 hours until the sauce has thickened and the fruits have broken down into the sauce. Be sure to stir this sauce frequently to prevent burning.
- Remove from heat and allow to set for 10 minutes before pouring into hot sterilized jars and seal with canning lids, making sure to follow canning instructions for a water bath.
- I turned the jars over and allowed them to set for 8-10 minutes before turning them upright. This type of sealing works for short term storage. If you plan to store the chutney for more than a couple months, I recommend the water bath approach.
- This recipe makes approximately 6 half pint jars.
Nutrition
Calories: 81kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 119mg | Fiber: 1g | Sugar: 18g | Vitamin A: 145IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
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Kathy Harris’ Apple Pandowdy
See the Recipe Below for Kathy Harris’ Apple Pandowdy Featured Author Kathy Harris is an author by way of a divine detour into the Nashville entertainment business where she works as a marketing director. For several years she freelanced entertainer biographies and wrote, as well as …
Oktoberfest – German Food Recipes
Being Lutheran with German heritage on both sides of my husband’s family, we enjoy lots of German food. Which means, we eat a lot of cabbage and sausage! Every year, our church holds a celebration of food for Oktoberfest – German Food Recipes.
Apple Pecan Spice Cake
Try this delicious Apple Pecan Spice Cake when the apples are ripe on the tree. It uses the wonderful scents and flavors of fall–cinnamon, allspice, nutmeg, pecans.
The apples and applesauce keep it moist for many days, and the powdered sugar glaze adds that special touch both for the eye and tongue.
Great for potlucks, too. It uses a 10-cup Bundt cake pan and will serve 12 or more. See more Bundt Cake Recipes Here.
Equipment
Bundt Cake Pan
Cooling Rack
Ingredients
- 2/3 cup butter softened
- 2/3 cup brown sugar
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup applesauce chunky
- 1 cup finely chopped and peeled apple
- 1 cup pecans chopped
Glaze:
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 3 tablespoons half and half
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, cream together butter and sugars until fluffy. Add eggs, one at a time, beating well. Add vanilla and butter flavor. In small bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and salt. Add to creamed mixture alternately with applesauce. With wooden spoon, fold in apples and pecans.
- Pour into a greased and floured 10" Bundt pan. Bake at 350 degrees for 55-60 minutes until toothpick inserted near the center comes out clean. Cool for 10 minutes before turning out of pan. Allow to cool completely on wire rack.
- For glaze, in a small saucepan, melt butter and brown sugar over low heat. Stir in half and half. Cook and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat. Whisk in powdered sugar and vanilla until smooth, about 1 minute. Pour over cake. Serves 12.
Notes
*Unless otherwise noted, all of my recipes use "salted" butter. If using unsalted butter, you may want to increase the salt in this recipe.
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Ambrosia – 5 Cup Salad
Ambrosia – Five Cup Salad is an easy dish to make for a family gathering or church dinner. Full of fruit and mixed together with simple sour cream that melds together in a delicious fruity and refreshing salad.
Crescent Lined Baked Brie
This Crescent Lined Baked Brie recipe is perfect when you want to serve guests a little something special. I love how the cheese oozes once you slice into this yummy goodness. The garlic and apricot flavors blend wonderfully with roasted meat dinners that we love …
