Spiced Fruit Butter From Equal Recipes

SPICED PEACH BUTTER

Steps:

• Peel and slice the peaches.
• Place in a large pot and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree peaches with an immersion blender or in a food processor.
• Return puree to pot - you should have about 8 cups of puree. Add sugar and spices.
• Cook over medium-low heat, stirring often until mixture has reached desired thickness. (about 45 minutes).
• Ladle into hot, clean, half-pint jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 15 minutes.

SPICED FRUIT

Steps:

• Drain pineapple and pears, reserving 1-1/2 cups juice. Place the pineapple, pears and oranges in a bowl; set aside. In a small saucepan, combine the lemon juice, cinnamon sticks, rosemary, cloves and reserved juices; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes. Remove from the heat; cool to room temperature. , Pour over fruit. Cover and refrigerate overnight. Discard cinnamon sticks, rosemary and cloves before serving.

SPICED FRUIT BUTTER

Steps:

• 1. Peel and core or pit fruit slice. Combine prepared fruit, fruit juice, and spices in Dutch oven. Bring to boiling cover and simmer until very tender, about 15 minutes. Cool slightly. Purée in batches in blender or food processor. Return to Dutch oven.2. Simmer, uncovered, over low heat until desired consistency, stirring frequently. (This may take up to 1 hour.) Remove from heat stir in Equal. Transfer to freezer containers or jars, leaving 1/2-inch headspace. Store up to 2 weeks in refrigerator or up to 3 months in freezer.EXCHANGESPYRAMID SERVINGSFree FoodNUTRITION FACTSCalories 8 Calories from Fat 0Fat 0 g Saturated Fat 0 gCholesterol 0 mgSodium 0 mgCarbohydrate 2 g Dietary Fiber 0 g Sugars 2 gProtein 0 g

SPICED HOT FRUIT

Steps:

• Drain pineapple, reserving juice. In an ungreased shallow 3-1/2-qt. baking dish, combine the pineapple, apricots, peaches and pears; set aside. In a saucepan, combine brown sugar, butter, cinnamon, ginger and reserved pineapple juice; bring to a boil. Reduce heat; simmer for 5 minutes. Discard cinnamon sticks. Pour over fruit. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve warm.

SPICED FRUIT BUTTER (FROM EQUAL)

Steps:

• Peel and core or pit fruit.
• Slice.
• Combine prepared fruit, fruit juice and spices in dutch oven.
• Bring to boiling, cover and simmer until very tender, about 15 minutes.
• Cool slightly.
• Puree in batches in blender or food processor.
• Return to dutch oven.
• Simmer, uncovered, over low heat until desired consistency, stirring frequently (This may take up to 1 hour).
• Remove from heat, stir in Equal Spoonful.
• Transfer to freezer containers or jars, leaving 1/2 inch headspace.
• Store up to 2 weeks in refrigerator or up to 3 months in freezer.
• Very nice spread over any kind of chop after turning and for all the traditional things a fruit butter is used on.
• Canadian Diabetes Association food choice value: 1 tablespoon= 1++ 60% calorie reduction from traditional recipe.