Unlocking Culinary Magic: Exquisite Recipes Featuring Mary Wynne’s Crabapple Jelly

Italian Chef Team

2 months ago

Unlocking Culinary Magic: Exquisite Recipes Featuring Mary Wynne’s Crabapple Jelly

Crabapple jelly, especially one as renowned as Mary Wynne’s, transcends the typical condiment role. It’s a versatile ingredient that can elevate a multitude of dishes, adding a touch of sweetness, tartness, and sophisticated flavor. Mary Wynne’s crabapple jelly, with its impeccable balance of sweet and tangy notes and its beautifully clear, jewel-toned appearance, is a testament to quality and tradition. This article delves into a treasure trove of recipes that showcase the culinary magic of this exceptional jelly, offering detailed steps and instructions to transform your meals from ordinary to extraordinary.

**Understanding the Appeal of Mary Wynne’s Crabapple Jelly**

Before diving into the recipes, let’s appreciate what makes Mary Wynne’s crabapple jelly so special. The carefully selected crabapples, the precise cooking process, and the attention to detail all contribute to a jelly that boasts a unique flavor profile. It’s not just sweet; it has a delightful tartness that cuts through richness, making it an ideal partner for savory dishes. The pectin content, naturally derived from the crabapples, ensures a perfect set, resulting in a smooth and luxurious texture.

**Recipe 1: Crabapple Jelly Glazed Roasted Chicken**

This recipe offers a delightful twist on classic roasted chicken, incorporating the sweet and tangy notes of crabapple jelly to create a glistening, flavorful glaze. The jelly caramelizes beautifully during roasting, resulting in a chicken with a crispy skin and moist, succulent meat.

**Ingredients:**

* 1 whole chicken (about 4-5 lbs)
* 1/2 cup Mary Wynne’s Crabapple Jelly
* 2 tablespoons Dijon mustard
* 1 tablespoon olive oil
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 lemon, quartered
* 1 onion, quartered
* 2 carrots, chopped
* 2 celery stalks, chopped

**Instructions:**

1. **Prepare the Chicken:** Preheat your oven to 400°F (200°C). Rinse the chicken inside and out and pat it dry with paper towels. Removing excess moisture helps the skin crisp up during roasting.
2. **Stuff the Chicken:** Stuff the cavity of the chicken with the quartered lemon and onion. This will infuse the chicken with aromatic flavors from the inside out.
3. **Prepare the Glaze:** In a small bowl, whisk together Mary Wynne’s Crabapple Jelly, Dijon mustard, olive oil, dried thyme, salt, and pepper until well combined. The Dijon mustard adds a subtle tang and helps to emulsify the glaze.
4. **Truss the Chicken (Optional):** Trussing the chicken helps it cook more evenly and maintain a pleasing shape. If you prefer not to truss, simply tuck the wing tips under the body.
5. **Apply the Glaze:** Brush the entire chicken with the crabapple jelly glaze, ensuring it’s evenly coated. Reserve about 1/4 of the glaze for basting later.
6. **Roast the Chicken:** Place the chopped carrots and celery in the bottom of a roasting pan. This creates a natural roasting rack and adds flavor to the pan drippings. Place the chicken on top of the vegetables.
7. **Baste and Roast:** Roast the chicken for 1 hour, then baste it with the reserved crabapple jelly glaze. Continue roasting for another 30-45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to ensure accurate doneness. Basting every 15 minutes will help the skin become golden brown and crispy.
8. **Rest the Chicken:** Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
9. **Carve and Serve:** Carve the chicken and serve it with the roasted vegetables and pan drippings. The crabapple jelly glaze will have created a beautiful caramelized crust that is both sweet and savory.

**Serving Suggestions:**

* Serve with roasted potatoes, mashed potatoes, or rice.
* Pair with steamed green beans, asparagus, or broccoli.
* Accompany with a crisp green salad.

**Recipe 2: Crabapple Jelly and Brie Crostini**

This appetizer is incredibly easy to make and is always a crowd-pleaser. The combination of creamy brie, sweet crabapple jelly, and crunchy crostini is simply irresistible.

**Ingredients:**

* 1 baguette, sliced into 1/2-inch thick rounds
* 4 ounces brie cheese, sliced
* 1/4 cup Mary Wynne’s Crabapple Jelly
* 2 tablespoons chopped pecans or walnuts (optional)
* Olive oil

**Instructions:**

1. **Prepare the Crostini:** Preheat your oven to 375°F (190°C). Brush the baguette slices with olive oil and arrange them on a baking sheet. Toast the crostini for 5-7 minutes, or until they are lightly golden brown and crispy.
2. **Assemble the Crostini:** Top each crostini with a slice of brie cheese. Bake for another 2-3 minutes, or until the brie is softened and slightly melted.
3. **Add the Crabapple Jelly:** Remove the crostini from the oven and top each one with a dollop of Mary Wynne’s Crabapple Jelly.
4. **Garnish (Optional):** Sprinkle with chopped pecans or walnuts for added flavor and texture.
5. **Serve Immediately:** Serve the crabapple jelly and brie crostini immediately while the brie is warm and melty.

**Serving Suggestions:**

* Serve as an appetizer at parties or gatherings.
* Pair with a glass of white wine or sparkling cider.
* Arrange on a platter with other cheeses, fruits, and crackers.

**Recipe 3: Crabapple Jelly Vinaigrette**

This homemade vinaigrette adds a burst of flavor to any salad. The sweet and tangy notes of the crabapple jelly complement a variety of greens and vegetables.

**Ingredients:**

* 1/4 cup Mary Wynne’s Crabapple Jelly
* 2 tablespoons olive oil
* 1 tablespoon apple cider vinegar
* 1 teaspoon Dijon mustard
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper

**Instructions:**

1. **Combine Ingredients:** In a small bowl, whisk together Mary Wynne’s Crabapple Jelly, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined. Make sure the jelly is fully incorporated into the vinaigrette.
2. **Taste and Adjust:** Taste the vinaigrette and adjust the seasonings as needed. You may want to add more apple cider vinegar for a tangier flavor or more olive oil for a smoother consistency.
3. **Store the Vinaigrette:** Store the vinaigrette in an airtight container in the refrigerator for up to 1 week. Shake well before using.
4. **Dress the Salad:** Drizzle the crabapple jelly vinaigrette over your favorite salad greens and vegetables. Toss gently to coat.

**Serving Suggestions:**

* Use on a spinach salad with goat cheese and pecans.
* Drizzle over a mixed green salad with grilled chicken or salmon.
* Use as a marinade for grilled vegetables.

**Recipe 4: Crabapple Jelly Pork Tenderloin**

This recipe transforms pork tenderloin into a gourmet delight. The crabapple jelly glaze adds a touch of sweetness and enhances the natural flavors of the pork.

**Ingredients:**

* 1 pork tenderloin (about 1-1.5 lbs)
* 1/2 cup Mary Wynne’s Crabapple Jelly
* 2 tablespoons soy sauce
* 1 tablespoon rice vinegar
* 1 teaspoon grated ginger
* 1 clove garlic, minced
* 1/4 teaspoon red pepper flakes (optional)
* 1 tablespoon olive oil
* Salt and pepper to taste

**Instructions:**

1. **Prepare the Pork Tenderloin:** Preheat your oven to 400°F (200°C). Trim any excess silver skin from the pork tenderloin and pat it dry with paper towels. Season with salt and pepper to taste.
2. **Make the Glaze:** In a small bowl, whisk together Mary Wynne’s Crabapple Jelly, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). The soy sauce adds umami depth, while the rice vinegar provides a subtle tang.
3. **Sear the Pork Tenderloin:** Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until it is nicely browned. This searing process helps to lock in the juices and create a flavorful crust.
4. **Glaze and Roast:** Pour the crabapple jelly glaze over the pork tenderloin, ensuring it is evenly coated. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accurate doneness.
5. **Rest the Pork Tenderloin:** Remove the skillet from the oven and let the pork tenderloin rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
6. **Slice and Serve:** Slice the pork tenderloin into medallions and serve with the pan sauce. The crabapple jelly glaze will have caramelized beautifully, creating a sticky and flavorful crust.

**Serving Suggestions:**

* Serve with roasted vegetables, such as Brussels sprouts, sweet potatoes, or asparagus.
* Pair with mashed potatoes or quinoa.
* Garnish with chopped green onions or sesame seeds.

**Recipe 5: Crabapple Jelly Thumbprint Cookies**

These cookies are a delightful treat that showcases the sweet and tangy flavor of crabapple jelly. They are perfect for holiday baking or any time you want a special homemade cookie.

**Ingredients:**

* 1 cup (2 sticks) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 2 1/4 cups all-purpose flour
* 1/2 cup Mary Wynne’s Crabapple Jelly

**Instructions:**

1. **Cream the Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating a tender cookie texture. Use an electric mixer for best results.
2. **Add Vanilla and Salt:** Beat in the vanilla extract and salt until well combined.
3. **Gradually Add Flour:** Gradually add the flour to the butter mixture, mixing until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
4. **Chill the Dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough helps to prevent the cookies from spreading too much during baking.
5. **Shape the Cookies:** Preheat your oven to 375°F (190°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Use your thumb to make a small indentation in the center of each cookie.
6. **Fill with Crabapple Jelly:** Fill each indentation with a small spoonful of Mary Wynne’s Crabapple Jelly.
7. **Bake the Cookies:** Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
8. **Cool the Cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

**Serving Suggestions:**

* Serve with a glass of milk or a cup of tea.
* Package in a decorative tin for gifting.
* Enjoy as a festive holiday treat.

**Recipe 6: Crabapple Jelly and Goat Cheese Pizza**

This unexpected pizza topping combination is a revelation. The tangy goat cheese, sweet crabapple jelly, and savory crust create a symphony of flavors that will tantalize your taste buds.

**Ingredients:**

* 1 pre-made pizza crust or homemade pizza dough
* 4 ounces goat cheese, crumbled
* 1/4 cup Mary Wynne’s Crabapple Jelly
* 2 tablespoons olive oil
* 1/4 teaspoon red pepper flakes (optional)
* Fresh basil leaves, for garnish

**Instructions:**

1. **Preheat the Oven:** Preheat your oven to the temperature recommended on the pizza crust package or to 450°F (232°C) if using homemade dough.
2. **Prepare the Crust:** If using homemade dough, roll it out to your desired thickness and shape. Place the crust on a baking sheet or pizza stone.
3. **Brush with Olive Oil:** Brush the pizza crust with olive oil. This will help to prevent the crust from becoming soggy and add a subtle flavor.
4. **Add Goat Cheese:** Sprinkle the crumbled goat cheese evenly over the pizza crust.
5. **Dollop with Crabapple Jelly:** Dollop small spoonfuls of Mary Wynne’s Crabapple Jelly over the goat cheese.
6. **Add Red Pepper Flakes (Optional):** Sprinkle with red pepper flakes for a touch of heat, if desired.
7. **Bake the Pizza:** Bake the pizza for 10-15 minutes, or until the crust is golden brown and the goat cheese is melted and slightly bubbly.
8. **Garnish and Serve:** Remove the pizza from the oven and garnish with fresh basil leaves. Slice and serve immediately.

**Serving Suggestions:**

* Serve as an appetizer or light meal.
* Pair with a glass of dry white wine or sparkling water.
* Add other toppings, such as caramelized onions or prosciutto, for a more complex flavor.

**Recipe 7: Crabapple Jelly Thumbprint Cookies with Nuts**

Elevate the classic thumbprint cookies by adding chopped nuts to the dough and rolling the cookie edges in them. This adds a delightful crunch and nutty flavor that complements the crabapple jelly beautifully.

**Ingredients:**

**Instructions:**

1. **Cream the Butter and Sugars:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. **Add Vanilla and Salt:** Beat in the vanilla extract and salt until well combined.
3. **Gradually Add Flour:** Gradually add the flour to the butter mixture, mixing until just combined. Do not overmix.
4. **Chill the Dough:** Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
5. **Shape the Cookies:** Preheat your oven to 375°F (190°C). Roll the dough into 1-inch balls.
6. **Roll in Nuts:** Gently roll each ball in the finely chopped nuts, pressing lightly to help them adhere.
7. **Make Indentation:** Place the nut-coated balls on a baking sheet lined with parchment paper. Use your thumb to make a small indentation in the center of each cookie.
8. **Fill with Crabapple Jelly:** Fill each indentation with a small spoonful of Mary Wynne’s Crabapple Jelly.
9. **Bake the Cookies:** Bake for 10-12 minutes, or until the edges of the cookies are lightly golden brown.
10. **Cool the Cookies:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

**Serving Suggestions:**

* Serve with a warm beverage like coffee or hot chocolate.
* Offer as a dessert at holiday gatherings.
* The addition of nuts makes these cookies heartier and more satisfying.

**Recipe 8: Crabapple Jelly and Cream Cheese Spread**

This simple yet elegant spread is perfect for bagels, crackers, or even as a filling for crepes. It’s a quick and easy way to enjoy the unique flavor of crabapple jelly.

**Ingredients:**

* 8 ounces cream cheese, softened
* 1/4 cup Mary Wynne’s Crabapple Jelly
* 1 tablespoon milk or cream (optional, for smoother consistency)
* Pinch of salt (optional)

**Instructions:**

1. **Soften Cream Cheese:** Ensure the cream cheese is fully softened to room temperature for a smooth, lump-free spread. You can speed this up by cutting the cream cheese into cubes.
2. **Combine Ingredients:** In a medium bowl, combine the softened cream cheese and Mary Wynne’s Crabapple Jelly.
3. **Mix Until Smooth:** Beat with an electric mixer or whisk vigorously until the mixture is smooth and well combined. If the mixture is too thick, add milk or cream one tablespoon at a time until you reach the desired consistency. A pinch of salt can balance the sweetness.
4. **Chill (Optional):** While not necessary, chilling the spread for 30 minutes can help the flavors meld together.
5. **Serve:** Spread on bagels, crackers, toast, or use as a filling for crepes.

**Serving Suggestions:**

* Serve with assorted bagels for a brunch spread.
* Use as a dip for pretzels or crackers.
* Fill crepes and top with fresh fruit.

**Recipe 9: Crabapple Jelly and Ham Grilled Cheese**

This isn’t your ordinary grilled cheese! The addition of ham and crabapple jelly transforms this classic comfort food into a sophisticated and flavorful sandwich.

**Ingredients:**

* 2 slices of your favorite bread
* 2 tablespoons butter, softened
* 2 slices of ham
* 2 ounces cheddar cheese, sliced
* 1 tablespoon Mary Wynne’s Crabapple Jelly

**Instructions:**

1. **Butter the Bread:** Spread butter on one side of each slice of bread.
2. **Assemble the Sandwich:** Place one slice of bread, butter-side down, in a skillet over medium heat. Layer with cheddar cheese, ham, and dollops of Mary Wynne’s Crabapple Jelly. Top with the other slice of bread, butter-side up.
3. **Grill the Sandwich:** Grill the sandwich for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even cooking.
4. **Serve:** Slice the grilled cheese in half and serve immediately.

**Serving Suggestions:**

* Serve with a side of tomato soup or a simple salad.
* Pair with pickles or coleslaw.
* Experiment with different types of cheese and bread.

**Recipe 10: Crabapple Jelly Reduction Sauce for Duck Breast**

This elegant sauce elevates seared duck breast to restaurant-quality. The reduction intensifies the crabapple jelly’s flavors, creating a sweet and tangy glaze that perfectly complements the rich duck meat.

**Ingredients:**

* 1/2 cup Mary Wynne’s Crabapple Jelly
* 1/4 cup red wine vinegar
* 2 tablespoons chicken or duck stock
* 1 tablespoon butter
* Salt and pepper to taste
* 2 duck breasts, skin scored

**Instructions:**

1. **Prepare the Duck Breast:** Score the skin of the duck breasts in a crosshatch pattern. Season with salt and pepper.
2. **Sear the Duck Breast:** Place the duck breasts, skin-side down, in a cold skillet over medium heat. Cook for 8-10 minutes, or until the skin is crispy and golden brown, rendering the fat. Drain off excess fat.
3. **Flip and Cook:** Flip the duck breasts and cook for another 3-5 minutes, or until medium-rare. Use a meat thermometer to ensure accurate doneness (130-135°F for medium-rare).
4. **Rest the Duck Breast:** Remove the duck breasts from the skillet and let them rest for 5-10 minutes before slicing.
5. **Make the Reduction Sauce:** In the same skillet, combine Mary Wynne’s Crabapple Jelly, red wine vinegar, and chicken or duck stock. Bring to a simmer over medium heat.
6. **Reduce the Sauce:** Cook for 5-7 minutes, or until the sauce has reduced by half and thickened slightly. Stir in the butter for added richness and shine. Season with salt and pepper to taste.
7. **Slice and Serve:** Slice the duck breasts thinly and fan them out on a plate. Drizzle with the crabapple jelly reduction sauce.

**Serving Suggestions:**

* Serve with roasted root vegetables, such as parsnips, carrots, and sweet potatoes.
* Pair with wild rice or quinoa.
* Garnish with fresh herbs, such as thyme or rosemary.

These recipes offer a glimpse into the versatility of Mary Wynne’s Crabapple Jelly. From appetizers to main courses to desserts, this delightful jelly can elevate a wide range of dishes. Experiment with these recipes and let your creativity flow. Enjoy the culinary magic that Mary Wynne’s Crabapple Jelly brings to your kitchen!

Tags: Recipes