Sentences with phrase «juice in saucepan»

Directions Sweet Tomato Compote 1 Combine the sugar, cinnamon, bay leaves and lemon juice in a saucepan with 2 cups water.

For the filling: Combine the blackberries, sugar, and lemon juice in a saucepan.

Melt the coconut oil and orange juice in a saucepan or microwave and add it to the mixture.

Sautée chopped apples with fresh grated ginger and some lemon juice in a saucepan.

Combine apricots, water, and 1 cup of the apple juice in a saucepan.

Combine sugar, vinegar, ketchup, water and lemon juice in a saucepan.

Cook peaches and apple juice in a saucepan over medium — high heat, stirring often for 15 minutes or until peaches are tender.

Place the orange juice in a saucepan over high heat and boil for 5 - 6 minutes or until it has reduced to about 100 ml.

Berry sauce: For a luscious sauce to serve over your favorite desserts, combine a pint of blueberries with 1/2 cup berry or apple juice in a saucepan.

Begin by placing cranberries and lemon juice in a saucepan.

Place mangoes, sugar, water and lemon juice in a saucepan and cook over low - medium heat until fruits are tender, about 10 to 12 minutes.

Place the juice in a saucepan with the vanilla and a few drops rosewater.

of clam juice in a saucepan.

Place the pan juices in a saucepan and heat to boiling.

Not exact matches

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are really soft.

Combine berries with lemon juice and 2 tablespoons maple syrup in a small saucepan and bring to a boil over medium heat.

Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes.

Place the apple and peeled ginger root in a saucepan with a shallow layer of fresh apple juice — bring to the boil before reducing heat to simmer for about 10 - 15 minutes, until the apple pieces are

-- Put a bunch of blueberries in a large saucepan — I used ~ 4 cups — Add in: — Lemon juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with water — not too much water!

In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth.

In small saucepan over medium high heat, add blueberries, sugar and lemon juice.

Reduce the apple cider: Place the apple cider (spiced or not spiced, but cider is better than apple juice) in a medium saucepan over high heat.

In a medium saucepan, combine cherries, sugar, water, cornstarch, lemon juice, butter, and salt.

In a large saucepan, combine the blueberries, lime zest, the juice of one lime, and the sugar.

Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium / high heat.

Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

Whilst the cupcakes are baking, make the curd by mixing the lemon juice, half of the almond milk, sugar, and corn starch together in a small saucepan.

While the chicken is baking, in a medium saucepan combine the honey, orange juice, soy sauce, minced garlic, hot sauce, pepper and salt.

Strawberry jam: in a medium saucepan put sugar, diced strawberries and lemon juice and cook over medium - low heat until the strawberries are soft and mixture thickens slightly.

In a medium sized saucepan, stir together raspberries, sugar and lemon juice.

In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy.

Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.

Red Lentil Dahl soup 1 cup cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.

In a saucepan combine the yolks with the passionfruit puree and 1/2 cup of sugar and 1 tablespoon of lemon juice.

In a small saucepan, heat the blueberries, lemon juice and sugar on low heat for about 3 - 5 minutes.

Pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

In a small saucepan put in the blueberries, maple syrup and lemon juicIn a small saucepan put in the blueberries, maple syrup and lemon juicin the blueberries, maple syrup and lemon juice.

Place the diced berries or fruit of your choice in a medium saucepan along with a dash of water and the lemon juice.

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

In a small saucepan, combine the raspberries, sugar, lemon juice, and 1 tablespoon of water.

Prepare your blueberry sauce first by combining blueberries, water, orange juice, and brown sugar together in a saucepan.

Pour 1 and 3/4 cup -LCB- 6 oz -RCB- of grapefruit juice in a small saucepan.

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved.

In a saucepan, heat sweetener and lemon juice until sweetener is dissolved.

Remove the saucepan from the heat and whisk in the fresh lilikoi (passion fruit) juice, vanilla, and butter.

In a small saucepan, bring them to a boil so that they release their juice.

Combine lemon juice, orange juice, wine and sugar in a medium - large saucepan.

Return the raspberry juice back into the saucepan and reduce it further until it amounts to about 3/4 tbsp in volume.

Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice.

In a small saucepan, cook the raspberries on medium - high heat until they have released their juice and part of the liquid has evaporated.