RECIPES
Spiced Apple Pear_ Sauce
Makes 4 cups
A twist on a classic, this apple pear sauce is tasty stirred into hot oatmeal or served as a quick weeknight dessert. To ensure a nice texture, make sure to peel the apples before saucing.
2 pounds apples, peeled, cored and quartered
1 pound pears, cored and quartered
¼cup brown sugar 1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼teaspoon ground cloves
Fit your KitchenAid® Juicer Stand Mixer attachment with the saucing screen and run the apples and pears through the attachment. Pour the apple pear pulp into a saucepan and add the brown sugar, cinnamon, nutmeg and cloves. Simmer until the sauce thickens.
To store, cool to room temperature and spoon into a container with a
Jams and jellies
Pineapple Or_ange Jelly
Makes 3 half pints
This jelly is a hit with lovers of tropical fruit. If you’re finding that you’re not getting enough juice from the your pineapple, try running the pulp through the machine a second time.
1 large pineapple, peeled, cored and cut into eighths
2 navel oranges, peeled
2 cups granulated sugar
3 tablespoons powdered pectin
Run the pineapple and oranges through the high pulp screen. Measure out four cups of pineapple- orange juice and pour it into low, wide pan that holds at least 5 quarts.
Whisk the sugar and powdered pectin together and add to the
Cook the jam at a boil, stirring regularly, for 15 to 20 minutes, until it thickens. When the jam has reached the set point, it will form a thick layer on the sides of the pan. Another way to judge set it by using a candy or instant read thermometer. When the cooking jelly reaches 221°F (105°C), it is done.
Once the jam is finished, funnel it into clean, hot mason jars. Wipe the jar rims and apply new lids and rings. Lower the jars into a stockpot of hot water just off the boil, making sure that the jars fully covered with water. Once the water returns to a boil, set a timer for 10 minutes.
When the time is up, remove the jars from
the stockpot and place on a folded kitchen towel to cool. Sealed jars are shelf stable for up to a year.
14
