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Pineapple Squash

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Recipe

 

Yield

2 quarts

Prep

10 min

Cook

35 min

Ready

45 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each pineapple
peeled, cored
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1 quart water
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4 cups sugar
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½ cup lemon juice
fresh
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Ingredients

Amount Measure Ingredient Features
1 each pineapple
peeled, cored
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0.9 l water
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946 ml sugar
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118 ml lemon juice
fresh
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Directions

Put the pineapple peel and core in a nonreactive saucepan and add enough water to cover them.

Bring to a boil, then simmer for 30 minutes.

Strain the liquid through a cloth and press the juice out of the peel and core.

Measure the mixture, and for each cup (¼ litre) use 1 cup of sugar.

Heat the juice with the sugar over low heat until the sugar is dissolved.

Cool the mixture.

Add the lemon juice. Pour into clean bottles, cork and store.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 8380% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 73g 73%
Dietary Fiber 2g 7%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 95%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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