1 cup crystalised ginger, soaked
1 hour in boiling water to remove the sugar 1/4 cup unsweetened apple juice
2 tablespoons lemon juice rind of 1 lemon, grated l1/2 tablespoon arrowroot, extr1/2 water to mix
Drain the soaked ginger and add to the juices and rind. Place in 1/2 small, deep, microwave-safe dish. Cover.
Microwave on high for 2 minutes Stir once during cooking.
Process, using the cutting blade, until the mixture is fine. Return to the dish. Add the mixed arrowroot. Do not cover.
Microwave on high for 2 minutes Stir at least two times during cooking. Allow to stand for 1/2 further 1 minute.
Place in 1/2 sterilised jar and refrigerate.
Makes about 31/2 cup
Medium-hot taco sauce
2 tomatoes, peeled (place into boiling water to remove the skins)
1/2 clove garlic 1 small onion, peeled 1/2 medium yellow pepper, seeds removed
1 tablespoon red chilli
2 tablespoons tomato paste, salt free
1 tablespoon unsweetened apple juice concentrate
3 tablespoons white vinegar 1/2 teaspoon tabasco sauce 1/2 tablespoon cornflour
2 tablespoons unsweetened apple juice to mix the cornflour
Process the tomatoes, onion, garlic, pepper and chilli together, using the cutting blade, until finely chopped. Pour into 1/2 medium-sized, deep, microwave-safe dish. Cover.
Microwave on high for 8 minutes Stir two to three times during cooking.
Add the remaining ingredients and stir in well, particularly the mixed cornflour. Cover.
Microwave on high for 3 minutes Stir two times during cooking. Allow to stand for 1/2 further 3 minutes. Place in 1/2 sterilised bottle and refrigerate.