RED CURRANT, ORANGE AND ROSEMARY GLAZE
This is a simple butter glaze that I use on a variety of meats. Originally, I came up with this to use on a rack of lamb, but since then, I have used it on many chicken and pork dishes. It is quick to make and full of flavor. It creates a sweet golden glaze.
Provided by SarasotaCook
Categories Sauces
Time 11m
Yield 1 cups of sauce, 1 serving(s)
Number Of Ingredients 4
Steps:
- Sauce -- In a small pot, add the orange juice, butter, and rosemary and bring to a boil. Reduce the heat and simmer until reduced by approximately half, this should take about 5 minutes. Remove the rosemary sprigs. Add the jelly and whisk well to combine. Continue to simmer another couple of minutes just to heat through.
- Just brush or baste on your meats or chicken as it bakes or grills. I often just season my meats or poultry with salt and pepper and then baste often. I treat the glaze very much like a BBQ sauce.
Nutrition Facts : Calories 1087.4, Fat 35.1, SaturatedFat 21.9, Cholesterol 91.6, Sodium 323.5, Carbohydrate 202.1, Fiber 3, Sugar 149.9, Protein 2.5
RHUBARB ROSEMARY JELLY
A bright pink jelly with a very rosemary-ey taste. Great as a glaze on grilled chicken, fish or pork, or as an interesting additon to a turkey sandwich. Fun holiday gift.
Provided by Beanwean
Categories Jellies
Time 1h15m
Yield 6 8oz. jars
Number Of Ingredients 8
Steps:
- Set out your canning tools, boil the jars and warm up the lids.
- Set aside and get ready for the hectic dance that is jellymaking.
- Dice rhubarb.
- Place in large saucepan with 2 cups water.
- Bring to boil and simmer until rhubarb has disintegrated.
- Pour into jelly bag and let drip.
- Squeezing the bag is okay here since rhubarb juice is not crystal clear anyway.
- Squeezing will not make it cloudy as with other jellies.
- Measure EXACTLY 3 cups juice into 8 quart canning kettle.
- If necessary, add ½ cup water to make 3 cups of juice.
- Stir in vinegar, rosemary, pectin and butter or margarine.
- Bring to a full rolling boil while stirring constantly.
- Stir in sugar all at once.
- Bring to full rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off foam, trying not to skim out too much of the chopped rosemary.
- Place 1 spear of rosemary in jar, ladle in jelly mixture to within 1/8 inch of the top.
- Wipe jar and threads, cover with lid and set on rack to cool.
- Repeat until all jars are done.
- Process in boiling water bath for 5 minutes, set on rack to cool and wait to hear the lids plink.
Nutrition Facts : Calories 778.5, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.8, Sodium 28.3, Carbohydrate 198.2, Fiber 3.6, Sugar 184.9, Protein 1.4
ROSEMARY JELLY
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio
Provided by Taste of Home
Time 45m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
BLOOD ORANGE AND ROSEMARY JELLY
From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.
Provided by lindseylcw
Categories Gelatin
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the juice and sugar into a saucepan. Lightly bruise the rosemary with the handle of a knife and add to the saucepan.
- Immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.
- Place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.
- Remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve. Strain through a sieve into a bowl to remove any bits and the rosemary.
- Lightly oil 4 individual pudding bowls and pour in the jelly. Allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.
- Preferably serve on the day of making or they will set too hard.
- To serve place a slice of blood orange on each plate and squeeze over a little more juice, top with jelly and serve immediately. (To unmould jelly dip the base of the mould into hot water).
Nutrition Facts : Calories 176.5, Fat 1.4, SaturatedFat 0.2, Sodium 1.6, Carbohydrate 41.1, Fiber 0.3, Sugar 38, Protein 1.1
ORANGE ROSEMARY JELLY
Make and share this Orange Rosemary Jelly recipe from Food.com.
Provided by dicentra
Categories Oranges
Time 30m
Yield 2 pints
Number Of Ingredients 9
Steps:
- Pour boiling water over rosemary in small bowl; let stand until cool.
- Strain; discard rosemary. Combine rosemary water and orange juice concentrate in 2 cup measure. Add water to measure 2 cups.
- Combine orange juice mixture and remaining ingredients, except sugar, in large saucepan; heat to boiling, stirring constantly.
- Stir in sugar and return to boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
- Pour jelly into sterilized jars and seal; cool. Store in refrigerator.
Nutrition Facts : Calories 1550.7, Fat 0.5, SaturatedFat 0.1, Sodium 138.5, Carbohydrate 398.9, Fiber 3.3, Sugar 373.2, Protein 2.8
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