Cuisinart CBK-210 User Manual - Page 50

Cranberry Sauce

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CRANBERRY SAUCE Jam Program | Delay Start Timer: No Yield: 2½ cups INGREDIENTS Fresh cranberries Water Granulated sugar Kosher salt ONE SIZE 12 to 16 ounces ¾ cup ¾ cup 2 pinches 1. Put all ingredients in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart® Custom Convection Bread Maker. 2. Press Menu to select the Jam program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program. 3. At the beginning of the mixing process, open the lid and scrape down the pan to be sure all ingredients are well incorporated. 4. When the cycle is complete, remove the bread pan from the machine and transfer to a wire rack to cool. Once fully cool, transfer to a separate container. Cover and store in the refrigerator. Cranberry sauce will keep up to 3 weeks in the refrigerator. Nutritional information per serving (2 tablespoons): Calories 38 (1% from fat) • Carb. 10g • Pro. 0g • Fat 0g • Sat. fat 0g • Chol. 0mg • Sod. 15mg • Calc. 2mg • Fiber 1g 50

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50
CRANBERRY SAUCE
Jam Program | Delay Start Timer: No
Yield: 2½ cups
1. Put all ingredients in the bread pan fitted with the kneading paddle. Secure the bread pan in the Cuisinart
®
Custom Convection Bread Maker.
2. Press Menu to select the Jam program. Press Confirm to confirm choices and then press Start/Stop/Pause to begin the program.
3. At the beginning of the mixing process, open the lid and scrape down the pan to be sure all ingredients are well incorporated.
4. When the cycle is complete, remove the bread pan from the machine and transfer to a wire rack to cool. Once fully cool, transfer to a separate container.
Cover and store in the refrigerator. Cranberry sauce will keep up to 3 weeks in the refrigerator.
Nutritional information per serving (2 tablespoons):
Calories 38 (1% from fat) • Carb. 10g • Pro. 0g • Fat 0g • Sat. fat 0g • Chol. 0mg • Sod. 15mg • Calc. 2mg • Fiber 1g
INGREDIENTS
ONE SIZE
Fresh cranberries
12 to 16 ounces
Water
¾ cup
Granulated sugar
¾ cup
Kosher salt
2 pinches