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.
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.
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.
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.
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.
RASPBERRY-RHUBARB FREEZER JAM
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Summary of Contents for FVSFGA
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