Page 64 - Robeson Living Fall 2020

Cranberry Apple Chutney 3/4 teaspoon Spice Islands Ground Allspice
1/4 teaspoon Spice Islands Ground Saigon Cinnamon
1/8 teaspoon Spice Islands Ground Cloves
Prep time: 15 minutes
Total time: 45 minutes 2/3 cup dark corn syrup
Yield: 2 cups 1/3 cup cider vinegar
2/3 cup chopped pecans
1 bag (12 ounces) fresh or frozen cranberries
1/4 cup water
2 large apples, cored and chopped In large saucepan, combine cranberries, water, apples,
1 1/2 cups sugar sugar, onion, raisins, ginger, garlic, salt, allspice,
2/3 cup finely chopped onion cinnamon and cloves. Bring to boil over medium-high
2/3 cup golden raisins heat. Reduce heat; cover, stirring occasionally, 15 minutes.
2 teaspoons minced fresh ginger Add corn syrup, vinegar and pecans. Cook uncovered 15
1 teaspoon Spice Islands Minced Garlic minutes, stirring frequently.
1 teaspoon salt
Serve with roast turkey, pork roast or baked ham.

Mini Pumpkin Cheesecakes

Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes
18 paper baking cups (2 1/2 inch
diameter)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon corn starch
1 teaspoon Spice Islands Pumpkin
Pie Spice
2 eggs
1 cup canned pumpkin
1/3 cup light corn syrup

Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup. With electric mixer, beat cream cheese,
sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.Pour filling into
liners, dividing evenly. Bake 30-35 minutes until just set. Chill 1 hour. Robeson Living ~ Summer 2020