|Hot and Spicy (Master Chefs)|
|by Jeanne Rankin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try apple jelly for more results.
Results 1 - 10 of 10 for microwave apple jelly
Place apples and water in a 4 quart casserole. Cook in microwave covered, full power, ... point is reached. Pour into hot sterilized jars. Cool. Refrigerate.
Place apples and water in ... 35 minutes or until jellying point is reached. Stir 3 to 4 times during cooking. Pour into jars and let cool; refrigerate.
In 3 quart ... pectin until dissolved. Microwave on high for ... lids. Invert jar and quickly turn upright. Store in cool dark place for 6 months or less.
Combine cranberry juice ... quart glass container. Microwave on High, uncovered ... partially set. Combine apple juice, coloring and ... Makes 7 half pints.
In 3-quart casserole stir together apple juice and sugar. Cover. Place in microwave oven and cook ... foam if necessary. Ladle into prepared glasses. Seal.
Place chicken in a 2 quart rectangular dish. Blend jelly and cornstarch in ... waxed paper and microwave on high 6 ... with glaze. Slice apple quarters 1/4 inch ... basting chicken and apples.
Preheat oven to ... paper. Place chopped apples in microwave proof dish, cover ... powdered sugar, brush apples with jelly. Serve warm with caramel sauce.
Put butter in ... and put into microwave for 30 seconds on high. Add bread cubes, apples, and salt. ... dish. Mix apple jelly with the Worcestershire ... 5 minutes and serve.
In 3 quart ... in water. Cover, microwave 8 to 9 ... longer. Stir and skim off foam with a metal spoon. Ladle into hot sterilized jars. Seal. Makes 4 cups.
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