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Sap bereiden
U kunt in uw stoomoven van zacht en
hard fruit sap maken.
Overrijp fruit is hiervoor het meest ge-
schikt. Hoe rijper het fruit, des te meer
sap en des te aromatischer het sap.
Voorbereiding
Selecteer en reinig het fruit waarvan u
sap wilt maken en verwijder bescha-
digde plekken.
Verwijder de steeltjes van wijndruiven
en zure kersen, omdat deze bittere stof-
fen bevatten. De steeltjes van bessen
hoeven niet te worden verwijderd.
Snijd grote vruchten, zoals appels, in
blokjes van ca. 2cm. Hoe harder het
fruit is, des te kleiner moet u het
snijden.
Tips
Meng voor een nog fijnere smaak
zoet met minder zoet fruit.
Bij de meeste fruitsoorten neemt de
saphoeveelheid toe en verbetert het
aroma als u suiker toevoegt. Meng de
suiker door het fruit en laat deze en-
kele uren intrekken. Gebruik op 1kg
zoet fruit 50–100g suiker, op 1kg
zuur fruit 100–150g.
Wilt u het sap bewaren, doe het dan
heet in schone flessen en sluit deze
meteen.
Sap maken van fruit
Doe het voorbereide fruit in een oven-
pan met gaatjes.
Plaats een ovenpan zonder gaatjes of
de universele bakplaat eronder om
het vocht op te vangen.
Instellingen
Stomen
Temperatuur: 100°C
Tijd: 40–70minuten
125


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