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Tips and Trimmings: Apple Sauce and Juice Are Keys to Holiday Recipe Success

SELAH, WA, Nov 17, 2011 (MARKETWIRE via COMTEX) –Treats, both savory and sweet, are sure to take over your dinnertable during the holidays, and Tree Top has the tips and trimmings toadd flavor and cut sugar, fat and calories from some of your favoritedishes! TIP #1: Substitute Apple Sauce for Vegetable Oil Using Tree TopNatural Apple Sauce in place of oil can trim the fat and reducecalories from your favorite recipes without changing the taste. Whileapple sauce is not a great substitute for butter-based recipes, itworks great in baked goods that call for oil, helping to keep offthose extra holiday pounds. Generally, the one-for-one rule applies, but to view Tree Top’s fullsubstitution guide, visit treetop.com/ApplesAndHealthCatDisplay.aspx?ID=6 . TIP #2: Soak Your Apples in Juice for an Award-Winning Pie LindaHawkins of Houston, Texas, and winner of numerous state bakingcompetitions, says the key to a truly spectacular pie is to soak theapples in Tree Top Apple Juice, made with 100 percent USA apples. “To ensure my pies are the best around, I peel, core and slice theapples, then soak them for at least one hour in Tree Top Apple Juice.Soaking the apples in Tree Top enhances the flavor and helps tomaintain the moisture and texture, which is instrumental in making agreat apple pie,” said Hawkins. “Then, before I put the top crust onthe pie, I drizzle Tree Top Apple Juice over the top of the applemixture.” TIP #3: Try an Apple Turkey Brine If flavor is your goal, try TreeTop’s ultimate turkey brine recipe. Tree Top Apple Juice, made from100% USA apples, gives a sweet, but not overwhelming taste to poultryand is ideal for turkey. Ingredients: — 2 quarts water — 2 quarts Tree Top Apple Juice — 1 cup of table salt or 1 1/2 cup kosher salt — 1/2 cup brown sugar — 10 whole cloves — 1 tablespoon black peppercorns — Zest of one orange Preparation: In a large pot combine salt, sugar and one quart of water. Bring to alight boil, stirring until salt and sugar are completely dissolved.Remove from heat and add cloves, peppercorns and orange zest. Allowto cool. Add remaining water (cold) and apple juice. Refrigerateuntil completely chilled. Place poultry in a large plastic container. Pour brine over top.Brine poultry in the refrigerator for 1 hour per pound. Thoroughlyrinse all the brine from the turkey before cooking to avoid saltyflavor. TIP#4: Tune up Your Gravy Our favorite apple cider gravy recipe iseasy to make, using just four ingredients, and adds a zesty flavor toyour traditional Thanksgiving spread. Ingredients: — 1 cup apple cider — 2 tablespoons cider vinegar — 6 tablespoons all-purpose flour — 4 cups turkey giblet stock Preparation: Skim all fat from the roasting pan juices, reserving 1/3cup of the fat, and add cider and vinegar to the pan. Deglaze the panover moderately high heat, scraping up the brown bits, and boil themixture until it is reduced by half. In a saucepan, combine thereserved fat and flour and cook the roux over moderately low heat,whisking for 3 minutes. Add the cider mixture and stock in a stream,whisking, and bring the mixture to a boil. Simmer the gravy, stirringoccasionally, for 10 minutes. Season the gravy with salt and pepperand transfer to a heated sauceboat. About Tree Top Since 1960, Tree Top has provided premium, qualityjuices, fruit based products and ingredients to consumers and most ofthe world’s leading manufactures. The grower-owned cooperativeoperates seven processing facilities in the heart of Washington’sapple country, Oregon and California. With more than 1,000 growers,the co-op creates the widest array of fruit-based products andingredients available on the market. Tree Top’s passion and attentionto quality and craftsmanship makes it the first choice for customers.For more information, visit treetop.com . Image Available: www2.marketwire.com/mw/frame_mw?attachid=1806263 Media Contact: Tracy Anderson (503) 546-7897 SOURCE: Tree Top mailto: Copyright 2011 Marketwire, Inc., All rights reserved.

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