Immerse in simmering water until jelly is ready. Wash new, unused
n 1/2 cup warm apple juice for 30 minutes, then remove
submerge them in lemon juice and a little water).
ouple of tablespoons of lemon juice for 5 minutes. Your goal
Season chops with pepper. Heat oil in large nonstick skillet over medium-high heat; brown chops on one side.
Turn chops; add apple juice, jelly, and mustard to skillet. Reduce heat to low, cover, and cook 8 to 10 minutes.
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
Place apple juice, vinegar and mint sprigs in a large heavy pan.
cover pan with lid and bring to the boil then boil for 10 minutes.
remove mint sprigs add sugar and jamsetta cook over low heat stirring till all is dissolved.
boil rapidly for about 15 minutes tillmixture gels remove from heat add mint and enough green colouring to give nice colour stand 5 minutes then bottle.
keeps well.
Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat. Boil for one full minute (I still prefer 220 degrees on the candy thermometer!).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.
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.
In a 6 to 8-quart saucepan, combine apple juice and pectin.
On high heat, bring to full boil, stirring constantly.
Quickly add sugar.
Bring to full rolling boil and boil hard for one minute, stirring constantly.
Remove from heat, sprinkle in cinnamon and stir.
Immediately fill hot half-pint jars.
Place hot lids on jars and close tightly.
(Can process in water canner or just turn upside down for a while to seal.)
Combine flour, dates, salt, cinnamon, nutmeg, cloves and soda. Cream margarine.
Add egg, vanilla, apple juice and sugar substitute.
Stir in flour mixture, apples, nuts and raisins. Spray 8 x 12-inch pan with Pam.
Add mixture.
Bake at 350\u00b0 for 25 to 30 minutes.
eat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard
eat with fork.
Combine apple juice, catsup, salt, pepper, thyme, mustard
Combine apple juice, red hots and lemon juice in saucepan. Heat on low temperature.
Stir with wooden spoon until red hots are all melted.
Let cool a little and serve warm in cup.
Or chill and pour over ice in glass.
Brown
chops
in
a
12-inch
Dutch
oven in margarine. Remove chops
and
saute apples and onion slices in drippings until tender.
Set
aside
in
a\tbowl.
Return chops to Dutch oven. Add
apple juice, bouillon, sage and 1/2 teaspoon salt. Bring to a boil, cover and simmer for 15 minutes.
Add apples and onions to\tDutch
oven
and
cook\tfor 5 minutes.\tRemove chops, apples and
onions.
Stir\tin the half and half.
Cook and stir
until sauce boils and thickens.
Pour over chops and serve.
Heat apple juice and sugar.
Tie spices in bag and put in apple juice.
Let simmer 15 minutes.
Remove bag of spices.
Serve hot.
Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
Preheat oven to 425 degrees F (220 degrees C).
Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Put apple juice in a cup, the top up with carbonated water.
NB: If you like it fizzy you may want more carbonated water, likewise if you like it less fizzy you should put less carbonated water inches.
Combine ice cream and apple juice.
Beat until foamy.
Pour into glasses.
Top each serving with a sprinkle of cinnamon.
Pour apple juice into a microwave-safe mug, add spices, and nuke at full power for 1 1/2 minutes or until it is hot, yet drinkable.
Remove from the microwave and steep the tea bag for as long as you like; I like a mild tea flavour so I just swish it around for about 15 seconds.
Remove tea bag and drink immediately!