1 teaspoon coarse salt
1⁄2 teaspoon freshly ground black pepper
Assemble Russell Hobbs Slow Juicer.
Juice oranges and ginger. Measure 13⁄4 cups
juice; pour into jar with tight-fitting lid. Add sesame oil, honey, salt and pepper; seal jar and
shake to blend. Store in fridge for up to 2 weeks.
Vinaigrette (
Makes 11⁄4 cups)
2 cups packed fresh cilantro
2 limes, peeled
1 Granny Smith apple, quartered and cored
1⁄2 inch fresh ginger
1 clove garlic
1⁄2 cup light olive oil
1 teaspoon honey
1⁄2 teaspoon dark sesame oil
Salt and freshly ground black pepper
Assemble Russell Hobbs Slow Juicer. Juice cilantro, limes, apple, ginger and garlic.
Pour juice into medium bowl. Add light olive oil in slow, steady stream, whisking constantly
until blended. Whisk in honey and light olive oil. Season with salt and pepper. Store in
airtight jar or container in fridge for up to 3 days.
Jellies and Sweet Sauces
Citrus Jelly (
Makes 3 (1⁄2-pint) jars)
6 oranges, peeled and halved
4 lemons, peeled and seeded
3 large grapefruit, peeled and quartered
2 cups sugar
3 tablespoons powdered pectin
3 (1⁄2-pint) canning jars
Assemble Russell Hobbs Slow Juicer. Juice oranges, lemons and grapefruit. Measure 4
cups juice; pour into 5-quart saucepan. Whisk sugar and pectin in medium bowl; add to
juice. Bring to a boil over high heat. Boil 15 to 20 minutes or until thickened, stirring
frequently. Jelly is done cooking when it forms thick layer on side of pan and registers
221°F when tested with candy thermometer. Transfer jam to clean, hot jars. Wipe off any
jelly from tops of jars; seal jars. Meanwhile, fill stockpot with enough water to cover jars;
bring to a boil over high heat. Reduce heat slightly to stop boiling; carefully lower jars into
water. Add additional water to fully submerge jars, if necessary. Return water to a boil; boil
10 minutes. Carefully remove jars from stockpot; cool on kitchen towel. Store sealed jars
at room temperature up to 1 year.
