Sharper Image 8291 SI, Instruction Manual

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DIPS/SALSA/CHUTNEY SALADS
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CRANBERRY CHUTNEY
6 ounces frozen cranberries
½ cup brown sugar
1
/
3
cup water
1 apple, peeled, cored, chopped
1 teaspoon cinnamon
½ teaspoon ginger
1. In a saucepan combine cranberries, sugar, water, apple, cinnamon and ginger.
Bring to boil, stirring constantly.
2. Simmer 15 minutes. Cool slightly.
3. Place all ingredients in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend for 15 seconds.
4. Serve chilled.
MANGO CHUTNEY
1 ¼ cup mango, diced
½ red pepper, diced
1 garlic clove
1 teaspoon fresh ginger
1 teaspoon chili flakes
½ cup cider vinegar
½ cup brown sugar
1
/
3
cup raisins
salt and pepper to taste
1. Place mango, red pepper, garlic, ginger, chili flakes, vinegar and brown sugar in
saucepan, bring to boil. Simmer 20 minutes.
2. Cool slightly.
3. Place all ingredients in cup, twist on the blade. Place cup in base and press down on
the cup to turn the unit on. Blend for 15 seconds.
4. Pour into a bowl, stir in raisins.
TUNA SALAD
1 can tuna, drained
½ cup mayonnaise
1 teaspoon onion powder
1 tablespoon sweet relish
¼ cup shredded carrots
Place all ingredients in cup, twist on the blade. Place cup in base and press down on the
cup to turn the unit on. Blend for 15 seconds.
EGG SALAD
3 hard boiled cooked eggs
¼ cup mayonnaise
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon onion powder
Place all ingredients in cup, twist on the blade. Place cup in base and press down on the
cup to turn the unit on. Blend for 15 seconds.