Recipes – Toppings and Accompaniments

Posted on Oct 21, 2011 in Recipes, Toppings & Accompaniments

Top your favorite Yogurt or Oatmeal with Red Hills Fresh Fruits in Light Syrup for a delicious healthy breakfast. Dress up your smoothies with our Blueberries or Marionberries in Light Syrup!

Spread some Red Hills Fresh Fruits in Light Syrup over Ice Cream, Cheesecake, and even Chocolate Cake for a fun treat.

 

Apple Sausage Stuffing

Ingredients:

1  lb. bulk pork sausage
1/4 cup butter or margarine
1 1/2 cups chopped onion
1  cup sliced celery
1  37.5 oz jar of  Red Hills Tart Apple Filling
1  can (14-1/2 oz.) chicken broth
1/2 cup minced fresh parsley
1  pkg. (14 oz.) herb-seasoned stuffing cubes
3/4 cup chopped pecans, optional

Directions:

1. In a large skillet, brown sausage, drain. Add butter or margarine, onion and celery; saute 2-3 minutes or until vegetables are tender.
2. Stir in fruit filling, broth and parsley. In a large bowl, combine stuffing cubes, pecans and apple mixture.
3. Place in a 13” x 9” x 2” baking dish. Bake uncovered at 325°F for 40 minutes.

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Apple Artichoke Chicken

Ingredients:

6 Chicken breasts
2  Tbsp. olive oil
1 Onion, chopped
3 Garlic cloves, chopped
1 1/4 cups white wine
8  oz. low-fat cream cheese
1 (14oz.) can Artichoke hearts in water, drained
1  37.5 oz. Tart Apple Pie Filling
Flat leaf parsley-chopped

Directions:

1. Preheat oven to 375 degrees. In a skillet, add olive oil and brown the chicken breasts on both sides.
2. Remove from skillet and put into a casserole and set aside.
3. In the same skillet, with the remaining oil, sauté the onions and garlic. Add the chicken stock and the white wine. Bring to a boil, lower temperature and simmer for 5 minutes.
4. Add the apple pie filling and the cream cheese. Continue to simmer until the cheese melts. Fold in the artichoke hearts, and pour entire mixture over chicken.
5. Bake for approximately 30-35 minutes, or until chicken pieces are done. When ready to serve, sprinkle with the chopped parsley. Serve with noodles or rice.

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Delicious Cherry Ribs

Ingredients:

8  lbs. pork spareribs
1  37.5 oz. jar of Red Hills Tart Cherry Fruit Filling
1/2 cup chopped onion
2  Tbsp. olive oil
1/4 cup soy sauce
2  tsp. spicy brown mustard
1  tsp. ground ginger
1  tsp. Worcestershire sauce

Directions:

1. Cut ribs into serving portions of 2 or 3 ribs each. In a large saucepan or Dutch oven, simmer ribs, covered, in salted water 45-50 minutes, or until tender; drain.
2. In blender or food processor container, puree fruit filling until smooth. In a large saucepan, cook onion in olive oil until tender. Add pureed filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally.
3. Place ribs on gas grill over low heat or on charcoal grill 4”-6” from slow coals. Turn ribs 3 or 4 times and brush frequently with sauce. Cook 25 minutes or until done; discard any remaining sauce.

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Cherry Chipotle Meatballs

Ingredients:

1/2 lb. (8 ounces) each ground beef and ground pork
1 slice bread, crumbled (about ½ cup crumbs)
1/2 cup chopped onion
1   egg, slightly beaten
2  tsp. Worcestershire sauce
2   cloves garlic, finely chopped
Salt and pepper to taste
1  37.5 oz jar of Red Hills Tart Cherry Filling
1/2 (7-ounce) can chipotle peppers in adobo sauce, pureed, or to taste**

Directions:

1. Preheat oven to 350ºF. In medium bowl, combine all meatball ingredients; mix lightly. Using 1 level tablespoon of meat, form into balls; place on aluminum foil lined baking pan.
2. Bake for 20 to 25 minutes or until meatballs are browned (turning once if needed). Drain on paper towels.
3. In medium saucepan, combine cherry filling and adobo sauce; simmer 5 minutes. Add meatballs, stirring gently to coat meatballs with sauce mixture. Heat through. Pour into serving dish.
4. Preheat oven to 350ºF. In medium bowl, combine all meatball ingredients; mix lightly. Using 1 level tablespoon of meat, form into balls; place on aluminum foil lined baking pan.
5. Bake for 20 to 25 minutes or until meatballs are browned (turning once if needed). Drain on paper towels.
6. In medium saucepan, combine cherry filling and adobo sauce; simmer 5 minutes. Add meatballs, stirring gently to coat meatballs with sauce mixture. Heat through. Pour into serving dish.
7. ** Chipotle peppers in adobo sauce are very spicy. Adjust to taste. Variation: 30 frozen ready-made small meatballs, thawed, may be substituted.

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Cherry Almond Brie

Ingredients:

1  wheel (15 oz.) Brie
1  37.5oz. jar of Red Hills Tart Cherry Filling
1  Tbsp. Amaretto liqueur
1/4 tsp. cardamom
1/2 tsp. fresh lemon zest
1/4 cup toasted sliced almonds
1  loaf French bread cut into thin slices or assorted crackers

Directions:

1. Remove Brie its wrapper and cut in half horizontally. Place one half of Brie on a large microwave safe serving place. (Make certain that the plate fits in your microwave)
2. In medium mixing bowl, combine cherry fruit filling, Amaretto, cardamom, lemon zest, and sliced almonds.  Place 1/3 filling mixture on Brie circle.
3. Top with remaining Brie half and another 1/3 filling mixture.
4. Microwave the Brie for 1 to 2 minutes or until the Brie is warm and starts to melt.
5. Place the remaining filling in a bowl, and serve the Brie with French bread slices or crackers.