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Recipe by:
The Garden of Eating, by Rachel Albert-Matesz and Don Matesz, Planetary Press, 2004
Courtesy of Sustainable Table ® Ingredients:
4 cups organic pineapple juice
½ teaspoon unrefined sea salt, optional
3 to 4 tablespoons poppy seeds
2 teaspoons minced fresh sage leaves, or ¾ teaspoon dried, rubbed sage, optional
¼ teaspoon finely ground black pepper
1 ½ teaspoons arrowroot powder dissolved in 3 tablespoons cold filtered water
½ cup extra-virgin flax oil, or combination flax and unrefined sesame oil
3 drops Vitamin E oil
1 teaspoon apple fiber powder, optional
1 tablespoon Dijon, yellow or plain white mustard, optional Directions:
Bring juice and optional salt to boil in shallow 2 quart saucepan. Add poppy seeds, sage, and pepper. Reduce heat and simmer, uncovered, until thick and reduced by one-half, 30-45 minutes.
Add dissolved arrowroot and stir over medium-low heat until thick and clear, about 4 minutes.
Cool at room temperature, or refrigerate for at least 1 to 2 hours. Whisk in flax oil - or a combination of flax and unrefined sesame oil - vitamin E oil, and optional apple fiber and mustard. Pour into bottles, label and refrigerate.
Use within 3 weeks or freeze with 1 inch of headspace in can. Recipe Number 89 added on 2006-10-19
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