Red Wine Apple Gremolato:
2 medium tart apples, such as Granny Smith
1/4 cup coarsely chopped fresh Italian parsley leaves
1/4 cup coarsely chopped fresh Cilantro
2 tablespoons coarsely chopped fresh Sage
1 tablespoon crushed Garlic
1 tablespoon Horseradish
3 tablespoons olive oil
Finely grated zest of 1 medium lemon
1/2 Cup Red Wine Reduced to ¼ cup
Freshly ground black pepper
Peel, core, and cut the apples into small dice. Place the apples in a medium nonreactive bowl, add the red wine and mix with apples. Then add parsley, cilantro, sage, garlic, horseradish, olive oil, and zest, season with salt and pepper, and toss to combine. Then cover, and refrigerate tell ready to use. Be careful not to prepare to far ahead apples will brown on you.
Carmel Apple Butter Carrots:
3 cups Cubed Red Delishes Apples
1 1⁄2 cups peeled Baby Carrots
3 tablespoons Brandy
1⁄8 teaspoon Salt
2 teaspoons Butter
1/4 cup firmly packed Brown Sugar
1⁄2 teaspoon Cinnamon
1⁄3 cup Dried Cranberries
¼ cup Orange Juice
Cook carrots in boiling water with salt for 3 minutes, then strain water off. Then in a sauce pan add butter and brown sugar. Make a Carmel by stirring for 2-3 minutes, make sure it is nice and bubbly.
Then add the apples, cinnamon and brandy and cook for 1-2 minutes. Be careful the brandy will flame on you.
Add the carrots and dried cranberries and cook tell carrots are hot. Add salt and pepper for taste preference.
Use the orange juice at any time you think your pan is getting to hot.