| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Diabetic, Fruits, Sauces | 1 | 1/2 pints | |
INGREDIENTS
| 3/4 | c | White rasins; |
| 1/4 | c | Bell peppers; chopped fine |
| 1 | c | White vinegar; |
| 4 | Pears; cored,pared, chopped | |
| Non-nutritive equivalent to 2 cups sugar | ||
| 1/2 | ts | Ginger; |
| 1/4 | ts | Allspice; |
| 1/4 | ts | Cloves; |
| 1/4 | ts | Salt; |
INSTRUCTIONS
Combine all ingredients in large pan; bring to boil. Reduce heat to medium, cook unitl pears are tender and mixture is slighty thick (about an hour). Spoon into three clear 1/2 pint jares and seal inmediately. Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING Source: Recipes of Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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