Cranberry Sauce; Garden Vegetable Sauce - Cuisinart CSB-300C Instruction And Recipe Booklet

Freshly made cranberry sauce beats out the canned variety any day.
Makes about 3 cups (750 ml)
4 cups (946 ml) whole cranberries (fresh, or frozen and thawed)
2 cups (500 ml) water
2 / cup (150 ml) granulated sugar
3
¼ teaspoon (1 ml) kosher salt
3-inch (7.5 cm) piece orange peel, bitter white pith removed
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 • chol. 0mg • sod. 55mg • calc. 7mg • fiber 2g
This all-purpose pasta sauce is a great way to get
Makes about 4 cups (1 L)
1 tablespoon (15 ml) extra virgin olive oil
1 small onion, cut into ½-inch (1.25 cm) pieces
1 carrot, cut into ½-inch (1.25 cm) pieces
½ cup ½-inch (1.25 cm) cubed eggplant (not peeled)
1 celery stalk, cut into ½-inch (1.25 cm) pieces
2 garlic cloves, smashed
½ teaspoon (2.5 cm) kosher salt, divided
½ teaspoon (2.5 cm) dried oregano
½ teaspoon (2.5 cm) dried basil
1 roasted red pepper, cut into 1-inch (2.5 cm) pieces
¼ cup (60 ml) dry white wine
1 tablespoon (15 ml) tomato paste
1 can [28 ounces (793.8 g)] diced tomatoes with their juices
Pinch freshly ground black pepper
1 tablespoon (15 ml) granulated sugar

Cranberry Sauce

Nutritional information per serving [¼ cup (60 ml)]:

Garden Vegetable Sauce

your daily dose of vegetables.
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