KitchenAid Juicer fvsfga Benutzerhandbuch
5
GOLDEN PEACH CHUTNEY
a~b
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4 large peaches, peeled
and cut into chunks or
1 package (16 oz.)
frozen peaches, thawed
1
⁄
2
cup vinegar
2 tablespoons finely
chopped onion
1
⁄
4
cup dried fruit bits
1
⁄
2
cup firmly packed
brown sugar
1
⁄
4
cup sugar
2 tablespoons finely
chopped crystallized
ginger
1
⁄
4
teaspoon cloves
1
⁄
4
teaspoon allspice
Assemble Fruit/Vegetable Strainer and attach to
mixer. Turn to Speed 4 and strain peaches into
large saucepan placed under strainer. Add all
remaining ingredients. Heat to boiling. Reduce
heat to low. Cook about 20 minutes, or until
thick, stirring frequently.
mixer. Turn to Speed 4 and strain peaches into
large saucepan placed under strainer. Add all
remaining ingredients. Heat to boiling. Reduce
heat to low. Cook about 20 minutes, or until
thick, stirring frequently.
Yield: 24 servings (1 tablespoon per serving).
Per serving: About 40 cal, 0 g pro, 11 g carb,
0 g fat, 0 mg chol, 3 mg sod.
0 g fat, 0 mg chol, 3 mg sod.
1 envelope unflavored
gelatin
1
⁄
4
cup cold water
1 package (12 oz.) frozen
raspberries, thawed, or
3 cups fresh raspberries
1 package (16 oz.) frozen
rhubarb, thawed and
drained, or 2 cups fresh
rhubarb, chopped
3
1
⁄
2
cups sugar
Sprinkle gelatin over water in small bowl to
soften. Set aside.
soften. Set aside.
Assemble Fruit/Vegetable Strainer and attach to
mixer. Turn to Speed 4 and strain raspberries into
large saucepan placed under strainer. Add
rhubarb and sugar. Heat to boiling. Reduce heat
to medium. Cook about 5 minutes, or until sugar
is dissolved and rhubarb is very soft, stirring
frequently. Remove from heat. Add softened
gelatin; mix. Let mixture stand at room
temperature 24 hours. Spoon into containers and
store in refrigerator or freezer.
mixer. Turn to Speed 4 and strain raspberries into
large saucepan placed under strainer. Add
rhubarb and sugar. Heat to boiling. Reduce heat
to medium. Cook about 5 minutes, or until sugar
is dissolved and rhubarb is very soft, stirring
frequently. Remove from heat. Add softened
gelatin; mix. Let mixture stand at room
temperature 24 hours. Spoon into containers and
store in refrigerator or freezer.
Yield: About 5 cups (1 teaspoon per serving).
Per serving: About 12 cal, 0 g pro, 3 g carb,
0 g fat, 0 mg chol, 0 mg sod.
0 g fat, 0 mg chol, 0 mg sod.
RASPBERRY-RHUBARB FREEZER JAM
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