Entrees & Sauces
Seasonal Spotlight Recipe
Did you know that 100% fruit juice can count
as one of your daily servings of fruit? The same goes
for our 100% freshly pressed carrot juice – which counts as
a daily serving of vegetables. What an easy and
delicious way to get the recommended daily allowance of your
fruits and veggies.
And to make it even more convenient – we’ve assembled these
recipes as a creative way to ensure that you are getting a
good dose of fruits and veggies each day. While some
might sound odd (Apple, Carrot, Beet Juice) – give
them a try! They taste great ... and they’re
good for you. And, you might surprise yourself with
the creative blends that you’ll be come up with on your own.
These health-inspired recipes are made with our all-natural
juices and juice blends. We hope you enjoy them!
If you have your own Barsotti
Juice inspired recipe – please send them our way! We’ll
give them a try and post them online ...
Barsotti Juice Company, Inc.
2239 Hidden Valley Lane
Camino, California 95709-9722
(530) 622-4629 office phone
(530) 642-9703 fax
Juice Drinks and Shakes
Peach, Pear, and Apple Juice (Serves 1)
½ cup Barsotti’s Apple Juice
2 peaches, remove pits
1 pear, sliced
Blend all together and enjoy
Apple, Carrot, Pineapple Juice
½ cup Barsotti’s Apple Juice
8oz fresh (or canned) pineapple
1 cup Barsotti's Carrot or Organic Carrot Juice
Directions: Blend all together and enjoy.
Add ice cubes and/or a banana to create a healthy
Good Milkshake (Serves 2)
1 cup Barsotti’s Apple Juice (or any
other Barsotti’s Juice fruit blend)
1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
1 cup lowfat plain or vanilla yogurt
¼ cup fat free or 1% milk
Combine all ingredients in a blender and mix until rich
and smooth, about 30 - 45 seconds.
Rich ‘n Fruity Protein Shake
1 ½ cups Barsotti’s Apple Juice (or
any other Barsotti’s Juice fruit blend)
1 cup frozen blackberries
1 T whey protein powder
1 T ground flax seed
Combine all ingredients in a blender and mix until rich
and smooth, about 30 - 45 seconds.
(Serves A Crowd)
1 Gallon Barsotti's Apple Cider (or
12 oz. Barsotti Original Lemonade
6 oz. Orange Juice Concentrate (Frozen)
6 Allspice (Whole)
6 Cloves (Whole)
3 sticks Cinnamon
1 cup Brown Sugar (Packed)
1 tsp. Nutmeg (Ground)
Directions: Mix all items
together. Be sure to tie the cloves and allspice
in cheesecloth to avoid people getting a "special" treat
in their cup. Heat the mixture on low heat or in a
Crockpot. Stir occasionally.
Grandpa's Cellars Apple Dumplings
As one of Apple Hill's® favorite
destinations, Grandpa's Cellars is famous for providing
those lucky enough to visit with tasty apples, specialty
apple bakery items, and family activities. We really
want to thank Pat and Bill Scheuner for providing us with
one of their most amazing delights. Please visit them
the next time you're in Apple Hill® and check out their
website now at
6 apples, Apple Hill Golden Delicious
¼ cup sugar
¼ cup brown sugar
2 TBS. flour
1 tsp. cinnamon
3 TBS. butter
Pastry dough for 2-crust 9 inch pie or box of puff
1. Peel and core apples.
2. Combine sugars, flour, cinnamon, nutmeg and salt in a
3. Divide pastry dough into 6 equal pieces. If using
puff pastry cut dough into approximately 5 X 5 inch
squares. Roll each piece out to approximately 6 inches
to enclose the whole apple entirely.
4. Place apple in center of each pastry square. Fill
each core with the sugar-spice mixture. Dot each apple
with ½ TBS. of butter.
5. Bring up corners of pastry to cover the apple. Press
edges together, using a little water if necessary to
stick. Turn upside down and place on cookie sheet.
6. Decorate tops with pastry scraps cut in leaf shapes.
Egg wash and sprinkle with sugar. Egg wash will act as
glue for leaves.
7. Using paring knife make 2-3 vent holes in top of
8. Bake 40-50 min. in 375 oven until dumplings are light
brown and apples are tender.
9. Serve warm with Grandpa’s Cellar Apple Cinnamon Sauce
(made with Barsotti Apple Cider; see below) and vanilla
Grandpa's Cellars Apple Cinnamon Sauce
Special thanks to Pat and Bill
Grandpa's Cellars for providing us with the fabulous
cider sauce ... and for using only Barsotti Apple Cider in
its production. It's absolutely wonderful over apple
pie, ice cream, and just about any other dessert you can
3 cups Barsotti’s Apple Cider
1 TBS. lemon juice
¼ tsp. cinnamon
½ tsp vanilla
¼ tsp. salt
½ cup sugar
½ cup packed brown sugar
½ cube (2 oz.) butter
2 heaping TBS. cornstarch
½ cup apple cider
Directions: Place all ingredients except
cornstarch and granulated sugar in saucepan. Stir on
medium heat until dissolved. Bring to a boil. Mix
cornstarch and sugar together and then add ½ cup of
apple cider to make a thin paste. Slowly whisk
cornstarch mixture into hot apple juice mixture.
Continue whisking and cooking until mixture is thick.
Remove from heat. Grandpa’s Cellar Apple Cinnamon Sauce
is now ready to serve over your favorite apple dessert.
Garden Fresh Carrot Cake with
Barsotti's Freshly Pressed Carrot Juice
2 cups sugar
3/4 cup oil
3/4 cup Barsotti's Carrot Juice
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbls. cinnamon
1/2 tsp. salt
3 cups grated carrots
1/2 cup chopped walnuts
Ingredients: Cream Cheese Icing
8 oz. cream cheese
2 Tbls. soft butter
1 lb icing sugar
1/2 tsp. vanilla
Milk as needed to soften
Preheat oven to 350 degrees.
Grease a 9 x 13 inch baking pan with butter.
Icing Directions: Beat cream cheese until
smooth. Add butter, mix well. Add sugar and vanilla to
mixture and beat until smooth and creamy.
Cake Directions: Beat eggs until frothy and
gradually add sugar to eggs, beating until light. Add
oil, juice and vanilla – beat until mixed well. Sift
flour, baking powder, baking soda, cinnamon and salt,
and add to egg mixture. Combine grated carrots and
walnuts , and add to mixture, mixing well. Pour mixture
into prepared pan and bake for 50 minutes or until done.
Top with icing.
Apple Juice BBQ Sauce Recipe
... great with chicken, pork or baby back ribs!
Prep Time: 30 minutes
Cook Time: 20 minutes
1/3 cup bacon, finely diced
1/2 cup peeled and finely diced fuji apple
1/3 cup finely diced onion
1 cup ketchup
2/3 cup rice vinegar
1 cup Barsotti apple syrup (1/2 gallon of Barsotti’s
apple juice reduced to 1 cup)
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup Worcestershire sauce
2 teaspoons dijon mustard
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper
In a large saucepan cook bacon until crisp, remove from
pan and strain off all bout 2 tablespoons of bacon fat.
Add apple and minced onion to the bacon fat. Sautee
until soft and well caramelized. Add the ketchup, rice
vinegar, apple syrup, cider vinegar, brown sugar,
Worcestershire sauce, mustard, garlic powder, crushed
red pepper. Bring to a boil over medium-high heat.
Reduce the heat and simmer, uncovered, 10 to 15 minutes
or until it thickens slightly. Stir it often. If
desired, puree in a blender or food processor. Allow to
cool, then pour into sterilized glass bottles. It will
hold for up to 4 weeks under refrigeration.
Sizzling Summer BBQ Ribs
With Sweet and Natural Apple Juice
Three Racks of Baby Back Pork Ribs
(chicken can be substituted)
One Half Gallon (64oz) of Barsotti's Fresh Pressed Apple
Pre-heat the oven to 350 degrees.
Place the ribs in a roasting pan – meat side
down, overlap if needed. Pour the apple juice in the pan,
just so it barely covers the ribs. Sprinkle with garlic
powder. Cover the roasting pan with aluminum foil - make
sure it seals good and tight around the edges. Place in
the center of the oven, for approximately 2.5 hours
(less time needed if cooking less than 3 racks of ribs).
After baking time, remove from oven - keep covered,
start your grill. After grill is warmed up, brown each
side of the ribs on the grill (approx 5 to 7 minutes per
side), adding BBQ sauce if desired. Enjoy!
Portobello Turkey Chili with
Barsotti’s Apple Juice
2 T olive oil
1 cup chopped yellow onion
3 gloves minced garlic
1 ½ club chopped Portobello
1 cup Barsotti’s apple juice
1 ½ pounds ground turkey
2 T chili powder
2 cans (15 oz) low-sodium kidney beans /rinsed
2 cans (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 medium red bell pepper, chopped
1 cup fresh raw corn (canned corn may be
Melt butter in olive oil in large sauce pan over
medium heat. Add onions and garlic,
sauté until soft, about
3 minutes. Add mushrooms and apple juice, increase
heat to med high, cook until apple juice is reduced
by half, about 10 minutes. Add turkey, cook until
heated through – approx. 8 minutes. Add chili
powder, stir and cook 2 minutes. Add tomato sauces,
kidney beans, bell pepper and corn. Bring to boil,
then reduce heat to low, cover and simmer for 25
Corned Beef & Cabbage - St. Patrick's
1 corned beef brisket
1/2 gallon BARSOTTI’S apple juice
2 medium carrots, peeled and cut into chunks
8 small red potatoes
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
1 cup brown sugar
1 tbsp. prepared mustard
Place all ingredients in a large slow cooker (cut meat
in half if necessary); stir to mix. Cook on high for 4
to 5 hours or on low for 8 to 10 hours. Remove meat and
vegetables from slow cooker. Slice meat thinly across
the grain. Serve with vegetables and some cooking
To prepare on stovetop, place meat, apple juice, brown
sugar and mustard in large covered stockpot, bring to a
boil, reduce heat and simmer, covered, for 40 minutes
per pound of meat. Add vegetables for last half hour of
Walt's Mexican Pumpkin & Carrot
Soup (Serves 8-10)
2 medium sugar pumpkins (others
varieties OK ... but not the best)
3 cups frozen or fresh corn kernels
2 large leeks, chopped
1-2 large red bell pepper(s), chopped
2 cups Barsotti Carrot Juice (add more to taste)
48 oz can of chicken broth
16 oz sour cream
2 tblsp Cajun or Mexican style seasoning
1 cup masa corn flour
2 tblsp butter
1 cup cilantro
2 tblsp green Tabasco (use more is you like)
Salt and pepper as needed
Gut, skin and chop pumpkins into one inch
cubes. Boil in water in large soup pot until soft. Drain
water. (Note: You can also bake the pumpkin to remove
the skin and soften the pumpkin meat.)
Melt butter in large pan under medium heat. Add the
leeks and red pepper. Sauté until soft. Add corn and
cilantro … and cook for 5 minutes more.
Pour above veggie mix into soup pot with pumpkin. Add
chicken broth and Cajun/Mexican style seasoning. Bring
to a boil, reduce heat and simmer for 25 minutes. Stir
Remove pot from heat and let cool for at least 15
minutes. Ladle the soup mix into a blender and liquefy.
Pour each blender full into a separate holding bowl
until all the soup is mixed. HOT: Be careful not to
splash yourself. Pour the blended mixture back into the
soup pot. Put on low heat.
Add the "masa" flower (corn flour; more to thicken as needed),
Tabasco, and sour cream. Salt and pepper to taste. Mix
Serve in hollowed out pumpkins or bread bowls (regular
bowls are OK too), garnish with a cilantro sprig and
swirl extra sour cream on top for color.
Country Apple Butter
California Apple Commission)
8 pounds apples
3 cups Barsotti's Apple Cider
1 cup apple cider vinegar
3 cups white sugar
2 ¼ cups packed brown sugar
1 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
Prepare jars, screw bands, and lids.
Sterilize canning jars. To sterilize jars place clean
jars and screw bands in a large pot of water, bring to a
rolling and boil hard for 10 minutes. Use jar lifters to
remove jars. Jars can also be sterilized in the boiling
water bath canner. Prepare lids according to
Wash; remove stems, quarter and core
apples. Cook slowly in cider and vinegar until fruit is
soft. Press fruit through a colander, food mill, or
strainer. Cook fruit pulp with sugars and spices for
about 20 minutes stirring frequently.
To test whether it is done, remove a
spoonful and hold it away from steam for 2 minutes. It
is done if the butter remains mounded on the spoon.
Another way to determine when the butter is cooked
adequately is to spoon a small quantity onto a plate.
When a rim of liquid does not separate around the edge
of the butter, it is ready for processing.
Pour hot apple butter into hot half-pint
or pint jars, leaving ¼ -inch headspace. Wipe jar rims
clean and adjust two-piece canning lids. Process 5
minutes in a boiling water bath canner.
Remove jars; allow to cool completely before checking
seals. Label and date each jar. Store in a cool place
away from direct sunlight for up to one year.