Thursday, October 2, 2008

Sauces & Toppings from Kiersten

Raspberry Sauce

2 C. Raspberries
¼ C. sugar
1 Tbs. lemon juice

*Combine raspberries & sugar in saucepan. Cook 10 minutes. Puree in blender and strain through a sieve. Transfer to a bowl, stir in lemon juice and chill.

*I use this as a topping for anything, freeze it, and for fruit leather without seeds.

*Can use blackberries instead.

Freezer Strawberry Jam

2 C. sugar

3 rounded tablespoons Instant Clear Jel

1 pkg. Unsweetened strawberry Kool-Aid

5 C. diced fresh strawberries (I crush slightly)
½ C. light Karo syrup

*Mix sugar, instant clear jel, and Kool-Aid well. Add to washed and diced berries. Put in Karo syrup and stir until well blended. Put into containers and freeze.

*Use same recipe for raspberries except use raspberry Kool-Aid.

*Instant Clear Jel can be purchased at Decorette Shop in Tigard

Blueberry Sauce

1/2 cup granulated sugar
1/4 cup orange juice concentrate
2 tablespoons cornstarch
3 cups fresh or frozen blueberries

*In a saucepan, combine sugar, orange juice concentrate and cornstarch; stir until smooth over low heat. Add blueberries and bring to a boil; boil for 2 minutes, stirring constantly.

Apple Pie Filling (to can)

5 ½ lb. Apples
4 ½ C. Sugar
1 C. Cornstarch
2 Tbs. Cinnamon
¼ tsp. Nutmeg
1 tsp. Salt
3 Tbs. Lemon juice
10 C. water

*Combine all the dry ingredients together. Add to water—cook and stir till thick and bubbly. Add lemon juice.

*Peel, core, & slice apples. Mix with sauce. Put in jars and process for 25 minutes.

Peach Puree

3 C. mashed peaches
¼ tsp. Ascorbic acid
1 pkg. Pectin
3 C. sugar
3 C. sliced peaches

*Stir mashed peaches, ascorbic acid and pectin and let sit for 15 minutes. Add the sugar and sliced peaches and stir. Put into containers and freeze. Use as topping for pancakes, waffles, or ice-cream.

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