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#1
03-05-2008, 01:33 PM
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 Apple butter & jelly? I know, this is probably one of the dumber questions I've ever asked here... Got recipe that calls for warming/melting some apple jelly/garlic/rosemary to brush a pork roast with prior to roasting. I have apple butter in the fridge but no apple jelly. Can I get away with it? How?  Thanks all!  |
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#2
03-05-2008, 02:54 PM
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| Yup!................................ The getting away with substitution I mean.  Brush the pork with the applebutter then use the garlic and rosemary like a crust. A good hard cider reduction with pan drippings, some apple slices, clove and cinnamon would make a great sauce too.  |
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#3
03-05-2008, 03:15 PM
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| Quote:
Couldn't have said it better myself oldschool, makin' my mouth water! |
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#4
03-18-2008, 10:00 AM
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| mmm...I know what I'm making tonight
__________________ "Never use water unless you have to! I'm going to use vermouth!" ~Julia Child "No chaos, no creation. Evidence: the kitchen at mealtime. " |
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#6
03-20-2008, 09:02 AM
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| Apple jelly is basically pectin isn't it? 
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