oranges Archives - Fresh From Oregon

Crisp™ Zester + Oranges = Perfect Marmalade

January 16, 2015 · by Carrie Trax · Leave a Comment

What’s NEW in kitchen gadgets that every home cook needs to have in the kitchen? Crisp™ “Tools for Healthy Eating”. I 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 Marmalade
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.

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.

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Fresh Cranberries

November 22, 2014 · by Carrie Trax · 2 Comments

This Thanksgiving or any holiday enjoy the sweet and tart taste of cranberries 3 ways. Enjoy homemade jellied orange cranberry sauce that tastes better than the one from a can and so easy to do. You can combine the fresh flavors of cranberries, oranges and apples with a little sugar and in a few minutes you will have a crisp relish your family will be asking for seconds of! Cranberry glaze for your turkey (works good with ham too) will give you another depth of flavor to your holiday dinner. Fresh cranberries are always a perfect addition to the holiday table.

Cranberry Relish
1 (12 oz) bag whole fresh cranberries
2 tart green apples (I used Granny Smith), peeled, cored and cut into thick pieces
1 large seedless orange (peel on), cut into 12 pieces
1 cup sugar

In the bowl of a food processor add the cranberries, apples and orange pieces. Pulse 12-14 times, do not over pulse or the relish will be mushy. I used a Ninja Food Processor and it gave me the perfect relish with 12 pulses. Place mixture in a bowl and mix in the sugar. Let set for 45 minutes at room temperature. It is ready to serve or place in a container and refrigerate for later. Quick and easy and can be made the night before.
Recipe from ~ Simple Recipes

Jellied Orange Cranberry Sauce
2 (12 oz) bags whole fresh cranberries
2 oranges
1 3/4 cups water
2 cups sugar

Wash cranberries and add to a medium pot. Squeeze juice from orange into the pot and add the orange halves and the 1 3/4 cups water. Boil until the cranberries skins burst, about 20-25 minutes. Remove orange halves and over a bowl place a sieve or food mill and press through the cranberry mixture. You will get juice in the bowl, discard the pulp left in the food mill. Add juice to a medium saucepan and mix in the sugar. Boil to almost jelly point (see below spoon test)* or 220 degrees. Pour into glass canning jars (I use 8 oz short jars). If you are not processing the jars you can let set on your counter until cooled then add the lid and ring and place in refrigerator. If you what to process the jars leave a 1/4-inch head space, add the lid and ring and process in a boiling water bath for 10 minutes. These jars can now be left on your shelf.
*Spoon test ~ Dip a cool metal spoon into the boiling cranberry mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The cranberry sauce is done when the syrup forms two drops that flow together and form a sheet that hangs off the edge of the spoon.
Recipe adapted from ~ Ball Blue Book

Cranberry Glaze

1 (12 oz) bag fresh whole cranberries
1 cup water
1 cup sugar
1/4 teaspoon salt

1 teaspoon orange zest
2 tablespoons ginger, minced
2 teaspoons apple cider vinegar

1/8 teaspoon cayenne pepper

In a medium saucepan combine the cranberries, water, sugar, salt, orange zest, ginger and apple cider vinegar. Simmer over a medium heat until the cranberries burst, about 15 minutes. Remove from heat and stir in the cayenne pepper. I do not like it too hot but if you want more of a kick add more cayenne to taste. Place a mesh strainer over a saucepan and pour in cranberry mixture. With a wooden spoon or rubber spatula push the cranberries around to help the mixture get through the strainer. There will be nice thick cranberry pulp in your saucepan. Over medium heat cook until glaze thickens, about 10 minutes. With a basting brush coat the outside of your turkey 30 minutes before it is ready to come out of the oven. Leave turkey uncovered after adding the glaze . This glaze is also great tossed with meatballs as an appetizer or perfect to brush on a whole ham.
Recipe from ~ Brave Apron

Strawberry Jamming

June 30, 2013 · by Carrie Trax · Leave a Comment

Just before the strawberry season ends here in Oregon I wanted to get a few jars of jam done that I can enjoy throughout the year. I always make my family’s favorite Strawberry Lemonade Jam, with every bite you get that fresh strawberry taste with pieces of lemon peel. But this year I decided to add a new flavor to my canning shelves, Strawberry Rhubarb Jam. I really have never attempted to use Rhubarb in any of my baking or canning. I always see the overflowing displays at the farmers markets but always thought of it as bitter. So with my stalks of rhubarb in hand I was on my way to a new adventure. I have to tell you 16 jars of jam and 1 strawberry rhubarb crumb top pie later I am a changed person. Rhubarb is great and easy to work with and to me brings out the flavors in the strawberries. If you have never cooked or baked with Rhubarb this is the year to give it a try too!

Strawberry Orange Rhubarb Jam
1/4 cup thinly sliced orange peel
water
2 cups strawberries, crushed
2 cups rhubarb, chopped (about 4 stalks)
1 package powdered pectin
1/4 cup lemon juice
5 1/2 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine orange peel and water to cover. Bring to a boil over medium-high heat for 5 minutes. Drain and discard water.
Combine strawberries, rhubarb, orange peel, pectin and lemon juice in a large saucepan. Whisk until the pectin is dissolved. Bring to boil over medium high heat. Add sugar and butter, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Recipe adapted from ~ Ball Blue Book ~ This is my canning bible!

Strawberry Lemonade Jam
1/4 cup thinly sliced lemon peel
water
4 cups strawberries, crushed
2 tablespoons lemon juice
1 package powdered pectin
6 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine lemon peel and water to cover. Bring to a boil over medium-high heat for 5 minutes. Drain and discard water.
Combine strawberries, lemon peel, lemon juice and pectin in large saucepan. Whisk until the pectin is dissolved. Bring to boil over medium-high heat, stirring constantly. Add sugar stirring until dissolved and bring back to a rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Crisp™ Zester + Oranges = Perfect Marmalade

Fresh Cranberries

Strawberry Jamming

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