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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pit cherries and olives — jam, clafoutis, pie, tapenade
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Finely chop frozen cherries, reserving juices (3 cups chopped fruit). In an 8 to 10-quart kettle or Dutch oven, combine cherries, reserved juice, apple and lemon juice. Add pectin; mix well. Bring mixture to a boil (full rolling boil); stir in sugar. Bring again to a full boil, stirring often. Boil hard, uncovered, 1 minute. Remove from heat; quickly skim off foam with a metal spoon. Makes 5 pints.