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4 large peaches, peeled
and cut into chunks
or 1 package (16 oz.
[455 g]) frozen
peaches, thawed
1
/2 cup (120 mL) vinegar
2 tablespoons (30 mL)
finely chopped onion
1
/4 cup (60 mL) dried
fruit bits
1
/2 cup (120 mL) firmly
packed brown sugar
1
/4 cup (60 mL) sugar
2 tablespoons (30 mL)
finely chopped
crystallized ginger
1
/4 teaspoon (1 mL)
cloves
1
/4 teaspoon (1 mL)
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 [15 mL] per serving).
Per serving: About 40 cal, 0 g protein, 11 g carb, 0 g fat,
0 mg chol, 3 mg sodium.
Golden Peach Chutney
3 lbs. (1.5 kg) cooking
apples, cut into
fourths
3
/4 cup (175 mL)
apple cider
1
/2 cup (120 mL) vinegar
2 cups (475 mL) sugar
2 teaspoons (10 mL)
cinnamon
1
/2 teaspoon (2 mL)
cloves
1
1
/2 teaspoon (7 mL)
allspice
Place apples, cider, and vinegar in large saucepan or
Dutch oven. Cook over medium heat about 15 minutes,
or until very soft, stirring occasionally.
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain cooked apples into mixer bowl
placed under strainer. Return apples to pan. Add sugar and
spices; mix well. Cook over low heat until sugar is dissolved,
stirring constantly. Cook 15 to 20 minutes longer, or until
thick, stirring frequently. Ladle into hot, sterilized
1
/2-pint
(235 mL) jars. Process 10 minutes in boiling water bath.
Remove jars from water. Cool; check seals.
Yield: About 5 cups (1.2 L) (2 teaspoons [10 mL] per
serving).
Per serving: About 21 cal, 0 g protein, 5 g carb, 0 g fat,
0 mg chol, 0 mg sodium.
Harvest Apple Butter
1 can (20 oz [565 g])
chickpeas, drained
1
/4 cup (60 mL) cold
water
1
/4 cup (60 mL) fresh
lemon juice
1
/4 cup (60 mL) tahini
(sesame seed paste)
3 cloves garlic, minced
1
/2 teaspoon (2 mL) salt
1
/4 teaspoon (1 mL)
paprika (optional)
Assemble Fruit/Vegetable Strainer and attach to mixer.
Turn to Speed 4 and strain chickpeas into mixer bowl.
Return waste to strained chickpeas.
Add water, lemon juice, tahini, garlic, salt, and paprika.
Attach bowl and wire whip to mixer. Turn to Speed 4 and
whip 1 minute. Stop and scrape bowl. Increase to Speed 10
and whip 1 minute or until smooth. Serve with Pita Bread.
Yield: 2 cups (475 mL).
Per serving: (2 tablespoons [30 mL]) About 66 cal, 2 g
protein, 9 g carb, 2 g fat, 0 mg chol, 180 mg sodium.
Hummus