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Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.
Add the pectin to the berries a little at a time, stirring constantly.
Heat on hi, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.
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Apple and Butternut Squash Soup
The tartness of apples combined with the smooth, nutty taste of butternut squash make a delicious soup. This harvest recipe is packed full of vitamin C, fiber, potassium, and carotenes which may offer protection against developing type 2 diabetes. A great starter to your Thanksgiving meal, is vegan and free of gluten and lactose.
- Ingredients
1 tablespoon olive oil
2 medium onion, chopped
1 clove garlic minced
1 teaspoon thyme
1 dried bay leaf
1 teaspoon dried cumin
4 cups peeled cubed butternut squash
3 cups peeled, chopped apples such as Empire, Gala or McIntosh
4 cups organic low sodium vegetable stock
Sea salt and pepper to taste
- Methods / Steps
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic; cook 1 minute. Stir in squash, apples and stock and bay leaf. Add bay leaf and cumin. Bring to a boil, reduce heat and simmer for about 20 minutes or until squash is tender. Puree in small batch in blender or food processor. Season with salt and pepper.
- Additional Tips
Recipe courtesy of Joanne Capano. Joanne is a regular contributor on www.NaturallySavvy.com.
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