White wine, fresh rosemary, sliced garlic, and black pepper make this savory jelly perfect for baked chicken, roasted potatoes, or over mild cheese.
Ingredients: Chablis wine, cane sugar, citrus pectin, garlic, rosemary, salt, pepper.
Gluten free, Vegan. Made in a facility that processes wheat.
Apple Pecan Rosemary Baklava
This is apple baklava steeped with sweet rosemary essence. It bridges the gap between sweet and savory, dinner and dessert. Treat yourself to a slice on its own, topped with goat cheese, or paired with a salad for a light meal. Serve as a side dish to roast chicken or dish it up warm with lemon ice cream.
Phyllo dough (20-30 sheets)
2 cups chopped tart apples
1 teaspoons lemon juice
1 ½ cups total pecans and/or walnuts
¾ cups brown sugar
1 teaspoon salt
3 Tablespoons butter
1 8oz jar Rosemary Garlic Chablis jelly
1 small sprig rosemary
Prepare the layers:
Toss the chopped apples together in a bowl with lemon juice and 2 Tablespoons of the brown sugar. Allow to rest 5 minutes.
In a food processor, finely chop ½ cup of the nuts. Combine the chopped pecans with the remaining brown sugar and set aside.
Add the other 1 cup of nuts, the sugared apples, half the rosemary, and salt to the food processor. Pulse until the largest pieces are no larger than ¼”.
Melt jelly on the stovetop in a small pan. Stir the jelly until melted, adding ¼ cup water and 2 tablespoons of the butter.
Grease a half sheet pan or rectangular baking pan (9x13). Layer phyllo dough 10 – 15 sheets thick, brushing melted Rosemary Garlic Chablis jelly between each sheet.
Add the apple-pecan filling and spread evenly. Dot the top of the filling with the remaining 1 Tablespoon butter. Press a sheet of phyllo dough on top and brush it with jelly. Add 4 more layers of phyllo and jelly. Top this layer with the reserved brown sugar- pecan mix. Spread evenly. Layer phyllo dough and jelly at least 10 more times. Top the final layer with plenty of jelly and the remaining rosemary, minced.
Bake baklava at 350 degrees for 45 minutes or until golden brown. Allow to cool completely before slicing. Store covered, in the refrigerator for up to 4 days.
Wine Jelly Glazed Carrots
1 pound carrots, cleaned (use whole small carrots or chop larger carrots into bite-sized pieces)
¼ cup wine jelly
1 Tablespoon butter
Bring a large pot of water to a boil over high heat. While waiting for the water to boil, prepare a sauté pan on the stove.
Combine jelly and butter in the sauté pan over low heat. Melt the jelly and butter together until the mix begins to bubble gently. Reserve for the carrots. Drop prepared carrots into boiling salted water and cook until fork tender. Remove the warm carrots and add to the waiting jelly glaze pan. Toss to coat. Serve warm.