Cuisinart 05CU26258, IB-5859A, ELC0303IB-1/7A7 manual Tomato Chutney, Tart Pink Grapefruit Marmalade

Tomato Chutney

Makes about 4 cups

1can (14 –15 ounce) diced tomatoes, with juices

6ounces 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

2⁄3cup diced (1⁄4-inch) apple

1⁄2cup golden raisins

1⁄3cup cider vinegar

3tablespoons powdered pectin

2 tablespoons tomato paste

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon Tabasco® or other hot sauce

1⁄2teaspoon dry mustard

1⁄4teaspoon ground allspice

Place all ingredients in a medium bowl and stir to blend. Transfer to the bread pan fitted with the kneading paddle. Place the bread pan in the CuisinartTM 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

21⁄2pounds small to medium pink grapefruit (about 4)

11⁄3cups granulated sugar *

1⁄4cup orgeat syrup**

1box (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 CuisinartTM 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 MaiTai 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

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