Cranberry Sauce; Garden Vegetable Sauce - Cuisinart Smart Stick CSB-400CD Instruction And Recipe Booklet

Calories 169 (98% from fat) • carb. 0g • sugars 0g • pro. 0g • fat 19g • sat. fat 2g
Freshly made cranberry sauce beats out the canned variety any day.
Makes about 3 cups
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1. Put all ingredients into a medium saucepan. Bring to a boil, then lower
heat to achieve a simmer. Continue to simmer until the cranberries
are very plump, about 20 minutes (in addition to the cranberries being
plump, you want to reduce the liquid by about one-third or one-half).
Remove from heat and let come to room temperature.
2. Remove orange peel and then insert the blending shaft. Select Speed 3
and blend for 10 to 15 seconds, depending on desired consistency.
3. Transfer to a storage container, cover and chill in the refrigerator.
4. Cranberry sauce can be stored in the refrigerator for up to 1 week.
Calories 57 (1% from fat) • carb.14g • sugars 11g • pro. 0g • fat 0g • sat. fat 0g
Makes about 4 cups
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Nutritional information per serving (1 tablespoon):
• chol. 23mg • sod. 32mg • calc. 3mg • fiber 0g

Cranberry Sauce

cups whole cranberries (fresh, or frozen and thawed)
cups water
cup granulated sugar
teaspoon kosher salt
inch piece orange peel, bitter white pith removed
Nutritional information per serving (¼ cup):
• chol. 0mg • sod. 55mg • calc. 7mg • fiber 2g

Garden Vegetable Sauce

This all-purpose pasta sauce is a great way to get
your daily dose of vegetables.
tablespoon extra virgin olive oil
small onion, cut into ½-inch pieces
carrot, cut into ½-inch pieces
cup ½-inch cubed eggplant (not peeled)
celery stalk, cut into ½-inch pieces
garlic cloves, smashed
teaspoon kosher salt, divided
teaspoon dried oregano
teaspoon dried basil
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6/4/18 3:18 PM