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Jelly » Cinnamon Apple Jelly 10 oz.
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10 oz.
If you're already a fan of Stripling's Apple Jelly but looking for something with a little extra kick. Stripling's Cinnamon Apple Jelly should do the trick. While still having the uncomplicated texture of jelly, the cinnamon ramps it up into the category of ‘comfort food’.
We use Stripling’s Apple Jelly—as well as Stripling’s Pan Sausage—in the recipe below for Apple Cinnamon Sausage Sandwich. This recipe makes a hearty meal that’s perfect for heading out on a cold morning—whether to the office or to the deer stand. Watch out, though: your co-workers—or even the deer— may very well want to take a bite!
Apple-Cinnamon Sausage Sandwich
1 package (1 pound) Stripling’s Pan Sausage
1 large apple, cored and cut into 8 rings
2 tablespoons water
8 English muffins, split and toasted
1/3 cup Stripling’s Cinnamon Apple Jelly
½ cup plain yogurt
Shape Stripling’s Pan Sausage into 8 (3-inch) patties. Place in non-stick or lightly greased skillet. Cook on medium heat 8 minutes, turning occasionally. Remove patties and set aside.
Place apple rings and water in same skillet. Cover. Reduce heat to medium low. Cook 3 minutes. Place sausage on apples. Cover 3 minutes more, or until apples are tender. Assemble sandwich as follows: muffin half, Stripling’s Cinnamon Apple Jelly, yogurt, apple ring, sausage patty, then muffin half.
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Item #3204
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#1008
Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.
1 unit = 1 lb.
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#3603
Stripling's Pure Cane Syrup has the full rich flavor of fresh ground sugar cane cooked down in old- fashioned kettles on a cool fall morning. Great served on pancakes, waffles, and biscuits, on vanilla ice cream, and as a baking ingredient in the place of corn syrup.
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#3802
16 oz.
The essential ingredient in Stripling’s Peach Butter is the peaches that have helped to put Georgia on the map. With our official slogan, “The Peach State,” this fruit enjoys an almost revered status.
Although peaches were introduced here in 1571, they weren’t shipped outside the South until the 1850s when Columbus planter Raphael Moses improvised and used champagne baskets to keep them from getting bruised.
That random detail makes us hit upon the idea that our peach butter might go quite well with champagne and could turn any meal or snack into a much more celebratory event!
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#3607
AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.
Serving Suggestion:
Pork Tenderloin with Wild Blueberry Thyme Sauce
Ingredients:
2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board adn cut crosswise slices. Serve with sauce.
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#1002
Bulk or "Pan" sausage, as we like to call it, is a classic favorite. Enjoy any of our flavors in your favorite dishes.
1 unit = 1 lb.
Sausage & Green Beans
1 lb. Stripling's Pan Sausage
2 12 oz. package Green Beans
4 clove garlic, minced
1/2 cup yellow bell pepper
1/2 cup red bell pepper
2 Tbs. olive oil
2 8 oz. pkg. feta cheese, crumbled
salt and pepper to taste
Brown the sausage and drain. Steam green beans according to package directions. Saute the olive oil, garlic, and peppers until tender.
Toss all ingredients together including feta cheese, salt and pepper.
Serve immediately.
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