Apple Jelly 10 oz.
Stripling’s Apple Jelly has a crisp, light flavor which works perfectly in the recipe below for Blue Cheese & Cranberry Stuffed Endive. The apple jelly and dried cranberries mingle together and lend a nice tartness that counterbalances the deep cheese essence. This dish would be wonderful served with wines for an appetizer, particularly when guests are milling about and you’re still scurrying to finish making the main course in the kitchen. 10 oz.
Blue Cheese* & Cranberry Stuffed Endive
- 4 oz. cream cheese, softened
- 2 Tbsp. Stripling’s Apple Jelly
- 1/2 c. crumbled blue cheese
- 1/4 c. dried sweetened cranberries
- 2 heads Belgian endive
- 1/4 c. pecans, toasted & finely chopped
Combine cream cheese and Stripling’s Apple Jelly in medium bowl. Using a mixer, beat until smooth. Fold in blue cheese and cranberries. Carefully peel leaves from endive, discarding any bruised leaves. Fill the center of each leaf with 2 teaspoons of cheese mixture and arrange on serving platter. Sprinkle evenly with pecans. *Goat cheese may be substituted for the blue cheese.