Champion juicer G5-NG-853-S - Manual (Page 26)

25
Cranberry Orange Relish
12 ounces cranberries
1 orange, cut in eights
1 apple, cored and cut in eights
1/3 cup sugar
1/2 teaspoon ground ginger
Homogenize the fruit. Stir in sugar and
ginger. Cover and refrigerate for at least
four hours. Makes about 3 cups.
Cranberry Puree
1 pound cranberries
1 cup water
Cook water and cranberries over medium
heat, until soft. Cool and juice entire
mixture.
Fig Puree
Peel and homogenize.
Hot Salsa
2 jalapeno chiles, seeded
2 serrano chiles, seeded
2 yellow chiles, seeded
2 Anaheim chiles, seeded
5 large shallots, peeled
7 tomatillos, cut in half
4 large tomatoes, quartered
1/4 cup fresh cilantro, chopped
1/2 teaspoon garlic powder
salt and pepper to taste
Homogenize all ingredients except for
seasonings. Stir in cilantro and sea-
sonings. Serve chilled. Makes 4 cups.
Muesli
3-4 apples, peeled and quartered
1 orange, peeled
2 tablespoons raw oats (optional)
1 tablespoon wheat germ
1/2 cup pitted dates or figs
1/2 cup nuts or almonds
Homogenize all ingredients and stir.
Add sugar to sweeten (optional).
Raspberry Sauce
1 quart raspberries
1/3 cup sugar
Homogenize berries and stir in sugar.
Refrigerate for 1 hour. Makes 2 cups.
Sweet Potatoes with Fresh
Pear Puree
1-1/2 pounds sweet potatoes or yams
1 ripe pear
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
Boil sweet potatoes until tender. Cool,
remove skin and cut into pieces that
fit the feeding chamber. Homogenize
potatoes and pear, stir in maple syrup
and cinnamon. Reheat before serving.
Makes about 6-1/2 cups.
Sauces and Purees