Type what you have

Ingredients

• ✓ apple jelly
• pineapple fruit preserves
• horseradish
• mustard
• black pepper
• red pepper

Instructions

1. 1 Mix apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard, cracked black pepper, and crushed red pepper together in a small bowl. Cover and refrigerate 8 hours, or overnight, before serving.

By Lorie

Ingredients

• ✓ apple jelly
• apple cider
• lemon juice
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
2. 2 Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
4. 4 Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Jim Haggarty

Ingredients

• ✓ apple jelly
• cranberry sauce
• mustard
• chicken bouillon
• horseradish
• garlic powder
• thyme
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. 3 Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4. 4 Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

By goodfood4ursoul

Ingredients

• ✓ apple jelly
• sherry
• soy sauce
• garlic
• ginger root
• pork tenderloin
• mustard powder
• thyme
• sherry
• soy sauce

Instructions

1. 1 Marinate the pork: Whisk sherry, soy sauce, garlic, and ginger together in a large glass baking dish.
2. 2 Rub pork with mustard powder and thyme, then transfer to the bowl with marinade. Turn pork until well coated. Cover and refrigerate for 8 hours to overnight.
3. 3 When ready to cook the pork, preheat the oven to 325 degrees F (165 degrees C). Remove pork from the refrigerator and uncover; leave marinade in the dish.
4. 4 Bake in the preheated oven, basting occasionally with the marinade, until pork is slightly pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 When the pork is almost finished, make the sauce: Heat apple jelly in a small saucepan over medium heat until warm. Stir in sherry and soy sauce, reduce the heat to low, and simmer gently until pork is ready.
6. 6 Slice pork tenderloin and serve warm apple jelly sauce over top.

By Cookinkim

Ingredients

• ✓ apple jelly
• olive oil
• pork tenderloin
• kosher salt
• black pepper
• parsley
• sweet onion
• apple
• riesling wine
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold tenderloin without folding it.
2. 2 Heat olive oil in a large skillet over medium-high heat and brown pork tenderloin on all sides. Remove browned tenderloin to the prepared baking dish. Sprinkle all sides of meat with salt, pepper, and parsley.
3. 3 Cook and stir onion and apple in the same skillet over medium heat until onion becomes soft, about 5 minutes, and pour in Riesling wine. Scrape all browned flavor bits off the bottom of the skillet and stir to help dissolve them into wine. Bring to a boil and pour onion, apple, and wine mixture over tenderloin.
4. 4 Mix together apple jelly and balsamic vinegar in a bowl until mixture is smooth and without lumps. Spread jelly mixture all over pork.
5. 5 Bake pork loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of apple-onion mixture.

By Hyakurin

Ingredients

• ✓ apple jelly
• ✓ apple jelly
• olive oil
• garlic
• garlic
• pork loin
• salt
• pepper
• rosemary
• dried apricot
• dried fruit
• cranberry
• port
• chicken broth
• cornstarch

Instructions

1. 1 Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
2. 2 Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
3. 3 Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
4. 4 Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
5. 5 Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ apple jelly
• honey
• mustard
• cinnamon
• salt
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
3. 3 Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By efisher

Ingredients

• ✓ apple jelly
• self-rising flour
• oat
• white sugar
• brown sugar
• butter
• cashew
• butterscotch chip

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square baking dish.
2. 2 Mix the flour, oats, white sugar, and brown sugar in a large bowl. Cut the butter into the flour mixture until the mixture is crumbly. Set aside 3/4 cup of the mixture and press the rest into the bottom of the prepared dish. Spread the top with the apple jelly.
3. 3 Stir the reserved flour mixture and the cashews together in a bowl; sprinkle over the apple jelly. Scatter the butterscotch chips over the cashew mixture.
4. 4 Bake in the preheated oven until golden brown; 30 to 35 minutes. Allow to cool completely before cutting into bars.

By Aimee

Ingredients

• ✓ apple jelly
• water
• white sugar
• lemon
• vanilla bean
• quince
• puff pastry
• plain greek yogurt

Instructions

1. 1 Combine water and sugar in a saucepan and bring to a boil. Once sugar has dissolved, add lemon slices and vanilla bean. Add quinces, cover, and simmer until soft, but still holding together, about 45 minutes. Remove from heat and allow to cool completely. Remove and discard vanilla bean and lemon; drain quince slices and refrigerate.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Unroll puff pastry on a lightly floured surface and cut into 8 squares.
4. 4 Stir Greek yogurt until creamy and place 1/2 tablespoon in the middle of each puff pastry square. Place 5 to 6 drained quince slices on top, overlapping slightly, leaving a little room around the edges. Press dough edges up to contain filling. Place squares on the prepared baking sheet.
5. 5 Warm apple jelly in the microwave for 30 seconds and brush quince slices with jelly.
6. 6 Bake in the preheated oven until puff pastry has risen and is golden brown, about 20 minutes. Remove from oven and cool on a wire rack.

By nch

Ingredients

• ✓ apple jelly
• pizza sauce
• italian seasoning
• salt
• black pepper
• meatball
• hoagie roll
• mozzarella cheese

Instructions

1. 1 In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat.
2. 2 Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
3. 3 While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet.
4. 4 Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.

By Krystal

Ingredients

• ✓ apple jelly
• egg
• sugar
• all-purpose flour
• baking powder
• salt
• milk
• butter
• vanilla extract
• red food coloring
• green food coloring
• yellow food coloring
• egg white
• white sugar
• salt
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans.
2. 2 Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick.
3. 3 In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture.
4. 4 Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls.
5. 5 Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan.
6. 6 Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool.
7. 7 Trim cake layers of rough edges. Cut each layer into 2 even layers.
8. 8 Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed.
9. 9 To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.

By Carol

Ingredients

• ✓ apple jelly
• parsley
• salt
• mustard powder
• mustard
• brown sugar
• tomato paste
• chili sauce
• ketchup
• onion
• cider vinegar
• applesauce
• ground turkey
• poultry seasoning
• mustard powder
• salt
• parsley
• parmesan cheese
• applesauce
• water chestnut
• onion
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
3. 3 Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
4. 4 Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
6. 6 Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

By lutzflcat