Cuisinart CBK-200 - Manual (Page 32)

80
Tomato Chutney
Makes about 4 cups
1 can (14– 15 ounce) diced tomatoes, with juices
6 ounces finely chopped (
1
⁄
4
-inch) onion (about 1 cup)
5 ounces finely chopped (
1
⁄
4
-inch) green pepper (1 cup)
1 cup packed light brown sugar
2
⁄
3
cup diced (
1
⁄
4
-inch) apple
1
⁄
2
cup golden raisins
1
⁄
3
cup cider vinegar
3 tablespoons powdered pectin
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon freshly gr ound black pepper
1 teaspoon T abasco
®
or other hot sauce
1
⁄
2
teaspoon dry mustard
1
⁄
4
teaspoon ground allspice
Place all ingredients in a medium bowl and stir to blend. T ransfer to the bread
pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
TM
Convection Bread Maker. Press Menu and select Jam. Press Start. Scrape the
sides of the pan when tone beeps at 5 and 10 minutes into the cycle.
When complete, spoon into clean dry jars. Let cool, then cover. Store in
refrigerator for up to 6 weeks.
Nutritional information per serving (1 tablespoon):
Calories 46 (1% from fat) • carb. 12g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 96mg • calc. 10mg • fiber 0g
Tart Pink Grapefruit Marmalade
Makes 3 cups
2
1
⁄ 2 pounds small to medium pink grapefruit (about 4)
1
1
⁄
3
cups granulated sugar *
1
⁄
4
cup orgeat syrup**
1 box (1.75 ounces) powdered pectin
Peel grapefruit using a sharp knife. Slice the bitter white pith from the peel,
leaving just a thin layer on the peel. Discard bitter white pith. Cut the peel into
thin (
1
⁄
8
-inch thick) slices and place in a medium bowl. Cut the grapefruit into
sections, removing the membrane and seeds. Add the sections and any
accumulated juices to the bowl. Stir in sugar. Cover and refrigerate for 24
hours – this is to tenderize the grapefruit peel.
Stir the orgeat and pectin into the macerated grapefruit peel and sections.
Transfer to the bread pan fitted with the kneading paddle. Place the bread pan
in the Cuisinart
TM
Convection Bread Maker. Press Menu and select Jam. Press
Start. Scrape the sides of the pan when tone beeps at 5 and 10 minutes into
the cycle.
Transfer marmalade to clean jars. Let cool, then cover and refrigerate.
Keeps refrigerated for 4 to 6 weeks.
*This makes a tart, English-style marmalade. For a sweeter marmalade,
increase the sugar to 2 cups and the orgeat to
1
⁄
3
cup.
**Orgeat syrup is an almond-flavored syrup most often used in cocktails such
as the MaiT ai or Scorpion. It can be found in most well-stocked grocery stores
with the drink mixers.
Nutritional information per serving (1 tablespoon):
Calories 32 (1% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 3mg • calc. 3mg • fiber 0g