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Colocar todos los ingredientes en el vaso, en el orden indicado (omitir
el ajo para hacer mayonesa). Dejar descansar durante 30–60 segundos.
Licuar a velocidad 3, cerciorándose de mantener la varilla sumergida
al licuar. Procesar hasta que la mezcla empiece a espesarse. Seguir
licuando, usando un movimiento suave hacia arriba y abajo, hasta que la
mezcla esté espesa.
Información nutricional por porción (1 cucharada):
Calorías 169 (98% de grasa) • Carbohidratos 0g • Azúcar 0g • Proteínas 0g
• Grasa 19g • Grasa saturada 2g
• Colesterol 23mg • Sodio 32mg • Calcio 3mg • Fibra 0g
Salsa de arándanos agrios
La salsa de arándanos agrios fresca es muchísimo mejor que cualquier
variedad en lata.
Rinde aproximadamente 3 tazas (710 ml)
4 tazas (600 g) de arándanos agrios enteros
(frescos o descongelados)
2 tazas (475 ml) de agua
2
/
3
taza (65 g) de azúcar granulada
¼ cucharadita de sal kosher
1 tira de 3 pulgadas (7.5 cm) de cáscara de naranja
(sin la piel blanca)
1. Colocar todos los ingredientes en una cacerola mediana. Dejar hervir,
y luego reducir el fuego. Cocer a fuego lento por aproximadamente 20
minutos, hasta reducir el líquido a la mitad o a un tercio, y hasta que
los arándanos estén muy gordos. Retirar del horno y dejar enfriar a
temperatura ambiente.
2. Quitar la tira de cáscara de naranja y licuar con el accesorio licuador.
Licuar a velocidad 3 por 10–15 segundos, dependiendo de la
consistencia deseada.
3. Poner la mezcla en un recipiente, cubrir y refrigerar.
4. Guardar en el refrigerador durante hasta 1 semana.
Información nutricional por porción (¼ taza/60 ml):
Calorías 57 (1 % de grasa) • Carbohidratos 11g • Proteínas 0g • Grasa 0g
• Grasa saturada 0g • Colesterol 0mg • Sodio 55mg • Calcio 7mg • Fibra 2g
67


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