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Easy Vitamix® Apple Jam

Easy Vitamix® Apple Jam

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Remove stems from apples and discard; wash. Peel and remove cores; reserve. Dice apples.
  2. 2 Place apples into a large microwave-safe dish and microwave for 20 minutes, stirring after 10 minutes.
  3. 3 At the same time, place peelings and cores into a pot with enough water to barely cover. Boil for 15 to 20 minutes.
  4. 4 Remove diced apples from the microwave and mash with a potato masher. Add sugar, pectin, ginger, and salt. Stir.
  5. 5 Pour cores, peelings, and liquid apple mixture into a Vitamix® and blend on high speed (8 or 9) until everything is well broken down to a thin applesauce consistency, 2 to 3 minutes.
  6. 6 Transfer the apple mixture to a deep skillet and bring to a rolling boil. Reduce heat and let simmer until thickened, 15 to 20 minutes. Remove from heat, mix in lemon juice, and fill jars; clean the rims and seal.

By Chances

Holiday Cranberry and Apple Compote

Holiday Cranberry and Apple Compote

4.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Combine orange juice, apples, cranberries, white sugar, brown sugar, and pumpkin pie spice in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until apples are tender and sauce has thickened slightly, 20 to 25 minutes.
  2. 2 Transfer sauce to a dish; stir in softened butter and refrigerate for 1 to 2 hours. Sauce will continue to thicken.

By M Goldman

Apple Jelly (from Juice)

Apple Jelly (from Juice)

Prep
25 min
Cook
40 min
Total
850 min

Instructions

  1. 1 Core apples but leave on peel.
  2. 2 Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
  3. 3 Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
  4. 4 Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
  6. 6 Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
  7. 7 Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
  8. 8 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 20 minutes.
  9. 9 Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.

By HappyAZGirl

Bacon, Apple and Brie Panini
Lunch

Bacon, Apple and Brie Panini

5.0

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Heat a panini press to medium-high heat according to manufacturer's instructions.
  2. 2 Butter 1 side of each slice of bread. Flip 1 slice and spread mustard on top; add cheese. Place apple slices on the cheese. Lay bacon on top. Cover with the other slice of bread, buttered side-up.
  3. 3 Place sandwich into the panini press and press down. Grill until lightly browned, about 3 minutes per side.

By Angela

Fruit Salsa with Cinnamon Tortilla Chips
Appetizer

Fruit Salsa with Cinnamon Tortilla Chips

4.7

Prep
30 min
Cook
5 min
Total
60 min

Instructions

  1. 1 In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.
  2. 2 Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).
  3. 3 Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels.
  4. 4 Place white sugar and cinnamon in a large ziplock plastic bag. Drop fried tortilla triangles into the bag and shake to coat.
  5. 5 Serve the cinnamon chips warm with the chilled fruit salsa.

By CRISSYF

Hasselback Apples with Granola Streusel
Breakfast

Hasselback Apples with Granola Streusel

3.0

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter an 8x8-inch baking dish.
  2. 2 Combine flour, brown sugar, and nutmeg in a large bowl.
  3. 3 Cut 4 tablespoons butter into small cubes. Cut butter into the flour mixture using a fork or pastry blender until mixture resembles coarse cornmeal. Add granola and toss to form a clumpy streusel.
  4. 4 Place 2 skewers or butter knives, a minimum of 1/2-inch thick, parallel to each other on a cutting board. Place an apple half, cut-side down, between the skewers or knife handles.
  5. 5 Cut thin slices into the apple half, stopping at the skewers or knives to keep the blade from reaching all the way through the apple. Gently separate the slices, being careful not to break the apple half, and place 2 raisins between each slice. Repeat with remaining apple halves.
  6. 6 Place each raisin-stuffed apple half cut-side down in the buttered baking dish. Sprinkle apple juice and white sugar on top. Cover apples with the granola streusel. Scatter remaining butter on top.
  7. 7 Bake in the preheated oven until apples are tender and streusel is browned and toasty, about 55 minutes. Allow to cool slightly.

By Bibi

All American Apple Pie
Dessert

All American Apple Pie

4.6

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 To Make Crust: In a large bowl, mix together 1 1/2 cups flour, oil, milk, 1 1/2 teaspoons sugar and salt until evenly blended. Pat mixture into a 9 inch pie pan, spreading the dough evenly over the bottom and up sides. Crimp edges of the dough around the perimeter.
  3. 3 To Make Filling: Mix together 3/4 cup sugar, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat. Spread evenly in unbaked pie shell.
  4. 4 To Make Topping: Using a pastry cutter, mix together 1/2 cup flour, 1/2 cup sugar and butter until evenly distributed and crumbly in texture. Sprinkle over apples.
  5. 5 Put pie in the oven on a cookie sheet to catch the juices that may spill over. Bake 45 minutes.

By Amy

Bacon-Wrapped Pork Tenderloin with Apple Stuffing
Dinner American

Bacon-Wrapped Pork Tenderloin with Apple Stuffing

4.7

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Stir mustard and maple syrup together in a small bowl.
  3. 3 Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin in half lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
  4. 4 Place apple slices on one side of the tenderloin. Spread onions on top of apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
  5. 5 Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
  6. 6 Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
  7. 7 Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  8. 8 Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.

By Bibi

Fabulous Fall Chicken Salad
Dinner American

Fabulous Fall Chicken Salad

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Season chicken with salt and pepper.
  2. 2 Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
  3. 3 Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

By Andrea Parker

Pecan Chicken Salad with Apples and Grapes
Dinner American

Pecan Chicken Salad with Apples and Grapes

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine chicken, apple, grapes, celery, and pecans in a large bowl.
  2. 2 Whisk mayonnaise, Thousand Island dressing, onion, ginger, curry powder, and dry mustard together in a small bowl; pour over chicken mixture. Stir to combine. Season with salt and pepper.

By Bibi

Savory Apple Cider Beef Stew
Dinner American

Savory Apple Cider Beef Stew

4.6

Prep
25 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Combine beef with flour, 1/2 teaspoon salt, black pepper, and 1/8 teaspoon thyme in a bowl; toss to coat evenly.
  2. 2 Heat 2 teaspoons oil in a heavy-bottomed pot. Add beef; cook until browned, 5 to 7 minutes. Stir in apple cider with a wooden spoon while scraping the browned bits of food off the bottom of the pan; reduce heat to medium low, and simmer until beef is tender, about 1 hour.
  3. 3 Add carrots, potatoes, apples, onion, water, celery, 1 teaspoon salt, and 1/4 teaspoon thyme to the pot; continue cooking until vegetables are tender, about 30 minutes more.

By Joy

Harvest Turkey Brine
Dinner American

Harvest Turkey Brine

Prep
35 min
Cook
10 min
Total
1515 min

Instructions

  1. 1 Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
  2. 2 Remove brine from heat and let cool to room temperature. Store in the refrigerator.
  3. 3 Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
  4. 4 Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

By Jeff Montgomery