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Chilli Sauce

Makes about 5 ½ cups (1.375 L)

Ingredients
10 cups chopped tomatoes
2 cups chopped onions
2 cups sliced celery
1 cup chopped green pepper
1 cup chopped red pepper
1 ½ cups (375mL) white vinegar
1 ¼ cups SPLENDA® Granular
1 teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon black pepper
½ teaspoon crushed red pepper (or to taste)

Method:

1. In large stainless steel or enamel saucepan, combine all ingredients.
2. Bring to boil; reduce heat and simmer, uncovered, until of desired consistency, about 2 hours, stirring frequently.
3. Spoon into hot sterilised jars, leaving 2cm headspace. Apply lids.
4. Process in boiling water bath for 15 minutes. Cool. Store in cool, dark location.

Per teaspoon (15mL)

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Cranberry Relish

Serves 8

Preparation time: 5 minutes
Cooking time: 7 minutes

Ingredients
250g cranberries, fresh or frozen
8 tbsp raspberry and apple juice
5 tbsp SPLENDA® Granular

Method:

1. Place all ingredients in a pan, bring to the boil, cover and simmer for 5 minutes until the cranberries have burst.
2. Simmer uncovered for 1-2 minutes until the juice has thickened slightly. Serve hot or cold. Keeps for 2-3 days in an airtight container in the fridge.

Per serve

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Fresh Strawberry Jam

Serves: 4 jars
Preparation Time: 10 Minutes
Cook Time: 30 Minutes

1kg strawberries
3/4 cup SPLENDA® Granular
1 teaspoon pectin powder
1/3 cup lemon juice

Decoration

Directions

1. Remove hulls from strawberries and cut fruit in half.
2. Place all ingredients in a heavy-based saucepan.
3. Bring mixture to the boil, reduce heat to medium and cook for 30 minutes or until thickened, stirring regularly.
4. Spoon jam into sterilised jars and store in the refrigerator.

Per tablespoon

RECIPE TIPS

• Thorough boiling of the mixture prior to pouring into sterilised jars is essential.
• Keep in refrigerator for a maximum of 1 month.

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No Oil Dressing

Makes 1 cup (serves 6)

Ingredients

2 tablespoons freshly chopped herbs (such as basil, rosemary, sage and thyme)
1/2 cup lemon juice
1 tablespoon Dijon or seeded mustard
1 tablespoon SPLENDA® Low Calorie Sweetener Granular
1/2 cup balsamic vinegar
salt and pepper to taste

Whisk all ingredients together and store in the refrigerator until required.

This recipe, when compared with a traditional recipe has a 44% reduction in kilojoules, a 70% reduction in carbohydrate and a 81% reduction in sugars.

RECIPE TIPS

• A combination of herbs is preferable for this recipe. Change the dressing a little each time you make it by changing the balance of different herbs.
• Lime juice can be used as a substitute for the lemon juice.
• Any prepared mustard can be used in this recipe.
• Balsamic vinegar adds a special quality to this recipe. If unavailable, use a wine or cider vinegar.
• This dressing is delicious on a salad of mixed lettuce leaves and Splenda Oven Dried Tomatoes.

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Plum Jam

Makes approx. 2 cups 32 serves.

Ingredients

1kg plums
1/2 cup lemon juice
3/4 cup SPLENDA® Low Calorie Sweetener Granular
Juice from 1 lemon
1 teaspoon pectin powder

1. Remove stones from plums and cut fruit into small pieces.
2. Place all ingredients into a heavy based saucepan and cook over medium heat for 30 minutes or until thickened, stirring regularly.
3. Spoon jam into sterilised jars and store in the refrigerator for up to one month.

This recipe, when compared with a traditional recipe has a 53% reduction in kilojoules, a 61% reduction in carbohydrate and a 71% reduction in sugars.

RECIPE TIPS

• Subsititute other fruit, eg. nectarines as available.
• Ripe plums in season can be stoned, sliced and frozen for later use.

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Strawberry and Mango Jam

Makes approx. 2 cups

Ingredients

750g strawberries
1 mango (approx. 500g)
3/4 cup SPLENDA® Low Calorie Sweetener Granular
1 teaspoon pectin powder
1/3 cup lemon juice

1. Remove hulls from strawberries and cut fruit in half.
2. Peel and dice mango.
3. Place all ingredients in a heavy based saucepan.
4. Bring mixture to the boil and cook over medium heat for 30 minutes or until thickened, stirring regularly.
5. Spoon jam into sterilised jars and store in the refrigerator for up to one month.

This recipe, when compared with a traditional recipe has a 53% reduction in kilojoules, a 62% reduction in carbohydrate and a 71% reduction in sugars.

RECIPE TIPS

• Pectin is available from supermarkets.
• Other fruit can be substituted.

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Tomato Sauce

Makes 3 cups

Ingredients

2kg very ripe tomatoes
1 cup SPLENDA® Low Calorie Sweetener Granular
2 cups vinegar
1/4 cup chopped fresh basil
1 teaspoon salt

1. Roughly chop tomatoes, removing core.
2. Place in a saucepan with other ingredients, and simmer for appoximately 1 1/4 hours, or until of a sauce consistency.
3. Pour into sterilised jars, seal and cool. Store in the refrigerator.

This recipe, when compared with a traditional recipe has a 60% reduction in kilojoules, a 75% reduction in carbohydrate and a 84% reduction in sugars.

RECIPE TIPS

• Fresh basil is important to this recipe for flavour.
• Store in the refrigeratour for up to 3 months in sealed jars.