Title: Fruit Sweet and Sugar Free - Ingredients #10
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients (cont'd) ********************

Plumped Raisins: **************** Use plumped raisins in any recipe requiring raisins. They are more tender and more delicious than dried raisins. They can be plumped in a large quantity at a time, or in just the amount you need for the specific recipe. Raisins measure about the same dry as they do after plumping. To make one cup of plumped raisins, bring two cups of water to a boil, add one cup of raisins. When the water returns to a boil, turn off the heat. Let the raisins plump in the water for 10 to 30 minutes. Drain the raisins, reserving the raisin water for use in place of the same amount of water in breads, cookies, or other recipes. Store both plumped raisins and the raisin water in the refrigerator for two or more weeks.

Raisin Water: ************* Raisin water is the liquid remaining after draining plumped raisins. It has a rich, dark brown colour and sweet flavour. It can be used in place of an equal amount of water in breads, cookies, or other recipes. Raisin water is often used in whole wheat breads to give them a deeper colour and sweeter flavour. Raisin water can be stored for two weeks or more in the refrigerator.

Raspberries and Blackberries: ***************************** As both raspberries and blackberries are more fragile than strawberries, they should not be dipped in water, where they would easily become water logged and flavourless. It is best to sort through them and discard any spoiled berries, and then to place the good berries on a pan covered with a clean dry kitchen towel. Shake the pan so that the berries roll around and clean themselves of dirt, leaves, etc. As with strawberries, if the berries are to sit before you use them, be sure they are spaced so as not to touch one another.

Sea Salt: ********* Natural, sun-dried white sea salt contains many trace amounts of minerals that are important to the functioning of the human body. Ordinary table salt has had all but the sodium and chloride removed during the refining process, thus reducing salt from a vital food to a flavouring agent. I include a small amount of salt in many recipes where it helps heighten and balance flavours, thus reducing the amount of sweetener needed by producing a sweeter taste on the tongue. As high quality natural sun dried sea salt is not readily available to most Americans, regular commercial salt should be used only in moderation.

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