FRESH, HOMEMADE APPLE JUICE
My mother had a creative way of using the apple cores and peels leftover from making apple pie: to make homemade apple juice. Store-bought apple juice is tasty, but it has a strong, distinct flavor with almost a hint of bitterness. To those with sensitive palates, it can be a little strong at times. Homemade juice, however, tastes surprisingly different as it is lighter and pleasantly sweet without the kick. Besides using a juicer, this is a super-easy way of making apple juice.
Provided by megmeister
Categories Drinks Recipes Juice Recipes
Time 1h10m
Yield 5
Number Of Ingredients 3
Steps:
- Place the peelings and cores into a saucepan, and stir in the water. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the water picks up the apple flavor and color, about 30 minutes. Drain the apple juice, discarding solid pieces, and stir in the sugar until dissolved. Allow to cool before drinking.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 21.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 7.9 mg, Sugar 18.6 g
MULLED APPLE JUICE
A non-alcoholic alternative to mulled wine, ideal for entertaining kids and drivers
Provided by Emma Lewis
Time 15m
Number Of Ingredients 5
Steps:
- Simmer the apple juice with the strips of orange peel, cinnamon stick and cloves for about 5-10 mins until all the flavours have infused. Sweeten to taste.
- Serve each drink with a little orange peel and a piece of cinnamon stick, if you like.
APPLE JUICE MARINADE
Make and share this Apple Juice Marinade recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Marinade meat all day or over night. Excellent for grilled pork chops.
Nutrition Facts : Calories 376.8, Fat 0.5, SaturatedFat 0.1, Sodium 4029.9, Carbohydrate 92.6, Fiber 1.3, Sugar 85.5, Protein 8.5
APPLE JELLY (FROM JUICE)
My husband loves apple-cinnamon jelly and we just could not find anything he liked at the big box grocer, so I came up with this. I have to say that the applesauce bonus is one of the great things about this recipe. It's great!
Provided by HappyAZGirl
Time 14h10m
Yield 160
Number Of Ingredients 8
Steps:
- Core apples but leave on peel.
- 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.
- 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.
- 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.
- 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.
- Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 50.8 calories, Carbohydrate 13 g, Fiber 0.2 g, Sodium 1 mg, Sugar 12.6 g
APPLE JUICE JELLY
This is a recipe I found in a pile of hand written recipes at my boyfriend's parent's house. Sounds easy and fool proof.....we shall see huh?
Provided by riffraff
Categories Jellies
Time 40m
Yield 5 1/2 pint jars
Number Of Ingredients 3
Steps:
- Bring juice, pectin and food coloring (if using) to a boil.
- Add sugar.
- Boil 2 minutes, stirring all the while.
- Skim off any foam.
- Pour into prepared jars.
- Sit upside down till cooled.
Nutrition Facts : Calories 977.1, Fat 0.2, Sodium 25.9, Carbohydrate 252.2, Fiber 1.1, Sugar 241.4, Protein 0.1
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