Bushel of Apples Jelly

Description

-It’s fantastic on its own, spread on flaky croissants, or used in recipes with pork chops or chicken
-Delicious accompaniment to buttery breads like challah or brioche
-Try it with ginger or pumpkin bread
-Try it as a glaze for pork ribs
-Warm it and use as syrup in place of maple syrup
-Use to flavor icing and frostings
-Glaze a fresh fruit tart or pies
-Great in a savory pan sauce for pork, duck, chicken, turkey
-It it on a piece of sourdough toast, lightly coated with salted butter, and generously scooped with this handmade jelly
-On a cheese platter cider jelly goes well with all kinds of meats and cheeses. I like it with cheddar and Jarlsberg, and even soft cheese like Brie
-Spread on a sandwich, like turkey or ham.
-As part of an epic grilled cheese with a nutty Gruyere
-On the side of roast chicken, ham, or roast pork or as a glaze for these meats
-As a side for your holiday tables…the jelly would be nice with turkey or biscuits
-Use it as an ingredient in sauces like barbecue sauce or in the sauce for cocktail meatballs
-Eat ice cream with apple cider topping
-Use in muffins, crackers, and brie en croute
-Excellent on cinnamon raisin scones or bread
-Perfect for adding some sweetness and flavor to your favorite cup of herbal tea

Fat Free, Saturated Fat Free, Cholesterol Free, Sodium Free

Pairs well with Sauvignon Blanc, Pinot Grigio, Asti Spumante, Bardolino, Bourgueil, Cabernet, Champagne, Chardonnay, Gewürztraminer, Light Red Wines, Madeira, Merlot, Pinot Noir, Rioja, Sancerre, Tawny Port, White Zinfandel