Cuisinart CBK-200C manual Tomato Chutney, Tart Pink Grapefruit Marmalade

Tomato Chutney

Makes about 4 cups (1 L)

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

6ounces finely chopped [1⁄4-inch (0.5 cm)] onion [about 1 cup (250 ml)]

5ounces finely chopped [1⁄4-inch (0.5 cm)] green pepper [1 cup (250 ml)]

1 cup (250 ml) packed light brown sugar

2⁄3cup (150 ml) diced [1⁄4-inch (0.5 cm)] apple

1⁄2cup (125 ml) golden raisins

1⁄3cup (75 ml) cider vinegar

3tablespoons (45 ml) powdered pectin

2tablespoons (30 ml) tomato paste

1teaspoon (5 ml) kosher salt

1teaspoon (5 ml) freshly ground black pepper

1teaspoon (5 ml) Tabasco® or other hot sauce

1⁄2teaspoon (2 ml) dry mustard

1⁄4teaspoon (1 ml) 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 Covection 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 (15 ml)]:

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 (750 ml)

21⁄2 pounds (1.13 kg) small to medium pink grapefruit (about 4)

11⁄3 cups (325 ml) granulated sugar *

1⁄4cup (50 ml) orgeat syrup**

1 box [1.75 ounces (50 g)] 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 (0.25 cm) 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 Covection 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 (500 ml) and the orgeat to 1⁄3 cup (75 ml).

**Orgeat syrup is an almond-flavoured 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 (15 ml)]:

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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