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Crisp™ Zester + Oranges = Perfect Marmalade

January 16, 2015 · by Carrie Trax ·

Orange & Lemon with Crisp Citrus ToolWhat’s NEW in kitchen gadgets that every home cook needs to have in the kitchen?  Crisp™ “Tools for Healthy Eating”.  Crisp logoI received several of their new hand tools to try and since it was January, one of the best times to make homemade marmalade I opened up the Crisp™ Citrus Tool first. The first thing I loved was the ergonomic handle with rubber soft grip, which fits perfect in your hand.  I made a double batch of orange marmalade and zested a dozen pieces of citrus so I gave this tool a real workout.  Another great feature is it’s a  4 in 1 tool, it has a scoring blade, channel knife, and two zesting blades.

I wanted larger pieces of zest, about 1-inch long, for my marmalade so I used the top zester on my oranges and lemons.  If you wanted a finer zest this tool has a second fold out zester blade  built right into the handle.  It has premium stainless steel blades and is dish washer safe.  This multi-use Crisp™ Citrus Tool will become one of your favorite tools in the kitchen.  So bring out the Zest in your Kitchen!  Check out some of their other tools: Herb Mincer, Wavy Knife, Corn Stripper and so much more!

Orange MarmaladeOrange & Lemon with Crisp Citrus Tool
4 medium oranges
2 medium lemons
2 1/2 cups water
1/8 teaspoon baking soda
1 box powdered pectin
1/2 teaspoon butter
5 1/2 cups sugar

Remove the colored part of the peel from oranges and lemons using the Crisp™ Citrus Tool.  Place the orange and lemon peels, water and baking soda in a large saucepan. Bring to boil. Reduce heat to medium-low, cover and let simmer for 20 minutes, stirring occasionally. Remove the inside fruit of the orange and lemon and cut into small pieces and save any juice.  Add to the peels after it has simmered 20 minutes. Cover and simmer an additional 10 minutes. Stir pectin into prepared fruit and add butter to reduce foaming. Bring mixture to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.Jar Orange Marmalade

Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Process jar in a hot water bath for 10 minutes.  Remove and cool.

Marmalade is perfect on your morning toast, bagels or English muffin.  Add some marmalade to cream cheese and it’s perfect for stuffed french toast!

The recipe above is perfect to make Blood Orange Marmalade, just substitute 6 blood oranges for the regular oranges and lemons.

Blood Orange

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Filed Under: canning, Fresh From Oregon, fruit · Tagged: Canning, citrus, honey crisp, lemons, marmalade, oranges, zester

Three Best Apples for Baking this Week in Oregon

October 14, 2012 · by Carrie Trax ·

Each week new apples are being picked in Oregon and these are the three best apples for baking with this week.  That list changes as we move through the season with varieties getting too ripe for good baking and new ones being picked.

red apple and apple slices on a plate

Honeycrisp – It is a medium to large apple with a white  flesh that is crisp and juicy with a good balance of sweet and tart flavors.  The University of Minnesota developed  this apple from a cross between Macoun and Honeygold apples.  This is a modern apple developed in the 1960’s and introduced to the market in the 1990’s.  The Honeycrisp is a great keeper you can store at 32-38 degrees for 4 months.  This is an all-purpose apple for me, I use it in cakes, pies and it makes the best dried apples.

Ginger Gold – This is the best of the early golden apples. yellow apple and apple slices on a plate Its firm, crisp, juicy flesh is dripping with sweetness.  The Ginger Gold was discovered as a chance seedling growing near a Golden Delicious orchard in Viginia in the 1960’s.  The color and shape looks like a Golden Delicious but it has a much earlier season ripening 6-8 weeks earlier.  This apple is a short season apple only keeping 2 months at 32-38 degrees.  This apple is great for eating, baking, pies and applesauce.

apple and apple slices on a plate

Tsugaru –  Yellow with red blush, the Tsugaru (SOO-GA-ROO) resembles Golden Delicious, but is much more firmer.  It is a cross between a Golden Delicious and a Jonathan apple.  It is a medium size apple with a creamy white flesh, very juicy, lightly flavored, and moderately sweet with low acidity and very little browning. This apple is great for eating, baking, salads and pies.

Best Ever Apple Cake

3/4 cup pecans, chopped
3 cups Bob’s Red Mill  white flourred apples and apple cake
2 cups sugar
2 teaspoons ground cinnamon
4 large baking apples, peeled, cored, and sliced
1 tablespoon  baking powder
1 teaspoon  salt
4 large eggs
1/2 cup  vegetable oil
1/2 cup butter, melted
1/4 cup orange juice
2 teaspoons vanilla extract


Heat oven to 350°F. Spray a 10-inch removable-bottom tube pan with nonstick spray. Sprinkle pecans evenly on bottom of pan.  In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar, and cinnamon. Add apples and toss to combine.  In another large bowl, mix remaining flour, remaining sugar, baking powder, and salt. Add eggs, oil, butter, orange juice, and vanilla extract. Beat until batter is smooth.  Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch in from the tube and the border of the cake.  Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, pecan side up.

Source: Best-Ever Apple Cake Recipe – Redbook Magazine
fresh baked apple cake with red apples

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Filed Under: apples, baking, desserts · Tagged: apples, Bob's Red Mill, cake, dessert, ginger gold, honey crisp, tsugaru

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