Savory Jujube Dessert Topping
30 Jujube fruits
1/4 cup brandy
1/3 cup raw sugar
1/4 cup Rock Front Ranch wildflower honey
1 tablespoon flour or quick-cooking tapioca
Zest of one lemon grated & the juice of half a lemon
1 tablespoon finely chopped fresh ginger
1/2 teaspoon cinnamon
1/2 tablespoon vanilla extract
a pinch of salt
1. Chop jujubes so you cut the stems and seeds out.
2. Combine Jujube fruit in a steep pot or slow cooker.
3. Add all ingredients and cook on medium heat stirring every few minutes.
4. Once jujubes are soft and mixture looks ready, take off the heat and let sit to cool
5. When the mixture is cool, put in food processor and mix on chopped. Grind down until smooth.
6. Serve with fresh whipped cream, top with organic walnuts or with vanilla ice cream!
JUJUBE STUFFING with Sausage & Herbs
One large boneless turkey breast (about 5 pounds)
2 cups chopped onion
1.5 pounds spicy sausage
6 pieces diced bacon
1/2 teaspoon cinnamon
1/4 teaspoon allspice
Salt and pepper to taste
4 cups roughly chopped stale bread pieces
1/2 cup chopped dried jujubes
3/4 cup chopped walnuts
3/4 cup sliced green olives
4 tablespoons capers
1/4 to 1/2 cup sherry or brandy
2 tablespoons butter, melted
Make stuffing: Cook onion in butter until well softened. Add sausages (remove casings) and bacon pieces. Stir and crumble the sausage until browned. Remove from heat.
Stir cinnamon, allspice, salt and pepper into the meat and onion mixture. Stir in bread crumbs, chopped jujubes, half of the walnuts, and half of the olives. Process mixture in a food processor, in batches if necessary, until well mixed and place in a large bowl. Stir in the rest of the walnuts, olives and capers. Add the brandy until mixture is moist and holds together.
Fresh Candy Jujube
8 ounces dried pitted jujube fruit
1/2 C powdered sugar
1 tablespoon coriander
2 - 3 tablespoons brandy
Walnuts or pistachio nuts
Put the pitted dried jujube fruit through a food processor until they are finely chopped. Place in a mixing bowl, add the powdered sugar slowly, a little at a time until it is fairly stiff. Add the coriander, then brandy. The mixture should be moist but not sloppy. Shape into marble-sized balls, roll in the remaining powdered sugar and place a shelled nut in the center of each ball. Leave overnight to dry and then store in airtight tins or boxes.
Snow mushroom Jujube soup
10 dried jujube fruits
20 Goji berries
2 large Snow Mushroom
1 cup of Medium grain rice
Soak the snow mushroom in cold water for 4 hours
Wash the mushroom thoroughly. Break into smaller pieces and remove the hard part of the roots. Cook in slow cooker: add all ingredients except jujube fruit into the pot. Cook over high heat for 3~4 hours, or low heat for 5~6 hours until all ingredients are very soft. Add jujube and continue cook for 30 minutes before serving.
Tips: When the jujube fruit is overcooked, it may turn sour. Add the jujube in the last step. Usually the last 30 minutes of cooking time.
Easy Baked Jujube Crisp
Pre-heat oven to 375
4 Cups Fresh Jujube fruit – peeled if you want
2 Tablespoons Lemon juice
1/3 C Flour
½ C Brown Sugar
1 C Oatmeal
½ teaspoon Salt
1 teaspoon Cinnamon
1/3 C melted butter
Slice fruit in half and remove seed. Slice halves again. Mix fruit with lemon juice. Combine all other ingredients and sprinkle on top. Bake for 35 minutes. Enjoy!