SOURCE: Tree Top

Tree Top

November 17, 2011 13:39 ET

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

SELAH, WA--(Marketwire - Nov 17, 2011) - Treats, both savory and sweet, are sure to take over your dinner table during the holidays, and Tree Top has the tips and trimmings to add flavor and cut sugar, fat and calories from some of your favorite dishes!

TIP #1: Substitute Apple Sauce for Vegetable Oil
Using Tree Top Natural Apple Sauce in place of oil can trim the fat and reduce calories from your favorite recipes without changing the taste. While apple sauce is not a great substitute for butter-based recipes, it works great in baked goods that call for oil, helping to keep off those extra holiday pounds.

Generally, the one-for-one rule applies, but to view Tree Top's full substitution guide, visit

TIP #2: Soak Your Apples in Juice for an Award-Winning Pie
Linda Hawkins of Houston, Texas, and winner of numerous state baking competitions, says the key to a truly spectacular pie is to soak the apples in Tree Top Apple Juice, made with 100 percent USA apples.

"To ensure my pies are the best around, I peel, core and slice the apples, then soak them for at least one hour in Tree Top Apple Juice. Soaking the apples in Tree Top enhances the flavor and helps to maintain the moisture and texture, which is instrumental in making a great apple pie," said Hawkins. "Then, before I put the top crust on the pie, I drizzle Tree Top Apple Juice over the top of the apple mixture."

TIP #3: Try an Apple Turkey Brine
If flavor is your goal, try Tree Top's ultimate turkey brine recipe. Tree Top Apple Juice, made from 100% USA apples, gives a sweet, but not overwhelming taste to poultry and is ideal for turkey.


  • 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

In a large pot combine salt, sugar and one quart of water. Bring to a light boil, stirring until salt and sugar are completely dissolved. Remove from heat and add cloves, peppercorns and orange zest. Allow to cool. Add remaining water (cold) and apple juice. Refrigerate until completely chilled.

Place poultry in a large plastic container. Pour brine over top. Brine poultry in the refrigerator for 1 hour per pound. Thoroughly rinse all the brine from the turkey before cooking to avoid salty flavor.

TIP#4: Tune up Your Gravy
Our favorite apple cider gravy recipe is easy to make, using just four ingredients, and adds a zesty flavor to your traditional Thanksgiving spread.


  • 1 cup apple cider
  • 2 tablespoons cider vinegar
  • 6 tablespoons all-purpose flour
  • 4 cups turkey giblet stock

Skim all fat from the roasting pan juices, reserving 1/3 cup of the fat, and add cider and vinegar to the pan. Deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half. In a saucepan, combine the reserved 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, stirring occasionally, for 10 minutes. Season the gravy with salt and pepper and transfer to a heated sauceboat.

About Tree Top
Since 1960, Tree Top has provided premium, quality juices, fruit based products and ingredients to consumers and most of the world's leading manufactures. The grower-owned cooperative operates seven processing facilities in the heart of Washington's apple country, Oregon and California. With more than 1,000 growers, the co-op creates the widest array of fruit-based products and ingredients available on the market. Tree Top's passion and attention to quality and craftsmanship makes it the first choice for customers. For more information, visit

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