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840152000 ENv02.qxd
Soups/Sauces/Salsas
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Cranberry Orange Relish
12 ounces (350 g) cranberries (fresh with stems removed or frozen)
1 cup (250 ml) sugar
1 small navel orange (washed and cut into wedges, peeled or unpeeled)
1
⁄
cup (60 ml) triple sec
4
Dash of ground cloves
Place cranberries, sugar, orange, triple sec and cloves into the blender jar;
cover. Pulse blender until cranberries are almost smooth yet a bit chunky.
Cover and refrigerate overnight. This will thicken as it sits. Yield: 2
(625 ml).
Mediterranean Pasta Sauce
1 can (15 ounces [425 g]) whole tomatoes (undrained)
1
⁄
cup (80 ml) roasted red pepper
3
1 jar (6 ounces [170 g]) marinated artichoke hearts (drained)
3 cloves garlic
1
⁄
teaspoon (1.25 ml) cinnamon
4
1 small onion (quartered)
1 teaspoon (5 ml) dried oregano
1 teaspoon (5 ml) dried basil
Place tomatoes in blender and blend on low speed until smooth. Add
remaining ingredients and pulse until coarsely chopped. Heat if desired and
pour over pasta. Yield: 4 servings.
Substitution: If fresh herbs are available, substitute 1 tablespoon (15 ml)
chopped fresh oregano for the dried basil and oregano.
Success Tip!
Make an extra batch and freeze for future use. Store in freezer containers
or plastic freezer bags, label and date. This sauce can be frozen for up to
4 months.
Easy Salsa
2 (28 ounces [800 g]) cans whole tomatoes, undrained
1
⁄
onion, quartered
2
1
⁄
teaspoon (2.5 ml) garlic, minced
2
1 tablespoon (15 ml) lime juice
1 teaspoon (5 ml) salt
1
⁄
teaspoon (2.5 ml) cumin
2
4 ounces (115 g) can green chiles, undrained
2 tablespoons (30 ml) chopped fresh cilantro
Hot sauce, optional – to taste
Place tomatoes, onion, garlic, lime juice, salt, cumin, green chiles, cilantro
and hot sauce in assembled blender jar. Blend on low speed to desired
consistency. Yield: 12 servings.
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1
⁄
cups
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