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Old 09-21-2013, 01:24 PM   #6
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Re: Fresh vs. dry rosemary

Originally Posted by jbug_4 View Post
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.
I've never tasted it either. I thought it sounded good. Since I am making a pie I was looking to see if I could make something with the left over apple parts and came across this recipe.

I figured I'd try it. And since I just started canning as well it seemed like a great idea since I didn't need to many other ingredients (all of which I already have) When it's finished I will be sure to tell you how it tastes.
Erica SAHM to DS2 and DD2 and wife to DH
Forever missing DS1 (Alekzander) who left at 32 weeks in Oct '09 and DD1 (Viktoria) who left at 32 weeks in Oct '11
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