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Old 09-21-2013, 04:53 AM   #5
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Re: Fresh vs. dry rosemary

Originally Posted by Farafonov View Post
I'm actually making apple rosemary jelly.
I have never tasted that. Sounds good . Bet it would be good to use for poultry glaze. I would go with the lesser amount and taste like pp suggested. That sounds like it might have a very delicate spice balance.
SAHM to LR 7/26/07 and IHM 10/6/10, wife to a self proclaimed genius, ex-navy guy. Going places and doing things that I always dreamed of, but never imagined I would.
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