Saucy Pineapple Syrup No Added Sugar Recipes

SWEET AND SOUR PINEAPPLE SAUCE RECIPE

Steps:

• If using frozen pineapple chunks, allow to thaw before adding to the blender along with the toasted sesame oil and honey. Blend until smooth, using the taper as needed.
• Pour the pureed pineapple into a small saucepan along with the minced garlic, salt, crushed red pepper, turmeric, ginger root, and pepper.
• Bring the sauce to a boil over medium-high heat before reducing to low and allowing to simmer uncovered for 15 to 20 minutes or until the sauce has reduced by half. Be sure to stir the sauce occasionally while over the heat.
• Cool the sauce before using. The pineapple sauce can be stored in an airtight container for 3 to 4 days in the refrigerator or up to 3 months in the freezer.

SAUCY PINEAPPLE SYRUP - NO ADDED SUGAR

Steps:

• Mix thickener in water.
• Combine all ingredients except cinnamon, in saucepan.
• Cook over med low heat until mix thickens.
• Season with cinnamon if desired.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - APRICOT-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled apricots; finely chop or grind fruit. Measure exactly 4 cups prepared apricots into 6- or 8-qt. stockpot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended. Add fruit protector; mix well.
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.

PINEAPPLE SWEET AND SOUR SAUCE

Steps:

• Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth.
• Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.

SPICY PINEAPPLE SAUCE

Steps:

• In a medium bowl, mix the crushed pineapple, cornstarch and ground ginger. Gradually stir in enough of the reserved pineapple juice to make the mixture smooth.
• In a medium saucepan over medium heat, blend orange juice and maple syrup. Cook and stir 5 minutes, until clear and thickened. Mix in the pineapple mixture. Continue to cook and stir until well blended and thick, about 15 minutes.

FRESH PINEAPPLE POACHED IN CINNAMON SYRUP

Steps:

• Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

SWEET MARINARA-NO ADDED SUGAR

Steps:

• Peel carrots, garlic, and onion.
• Chop onion.
• Carrots need to be finely chopped or grated.
• Mash garlic cloves into salt using large knife blade to make a paste.
• Heat large pot on stove with olive oil, caramelize carrots and onions, after the carrots and onions are VERY caramelized and smelling sweet, add garlic, add this last as it can burn easily.
• *If using meat in the recipe cook meat while vegetables are caramelizing.
• In a separate large bowl pour all crushed tomatoes in puree, and all tomato paste, add in all seasonings.
• Swish water through all tomato cans, puree and paste getting out as much of the tomato as possible.
• Mix tomatoes, water, and seasonings well. Add to caramelized veggies in pot. Add meat if using meat. Bring to a boil.
• Turn heat as low as possible and cover and simmer. Stir often scraping sides and bottom of pot. Simmer 30 minutes to an hour for a thinner spaghetti sauce, or simmer 2 or more hours to make a thick marinara sauce good for dipping bread sticks or Lasagna or manicotti.
• Make lots as it freezes well.