Oranges!

This time of year, I always look for (and usually find) a bag of organic oranges….and then proceed to use the whole fruit (peel and pulp)!

Usually, the first way I enjoy the oranges is to eat the pulp then process the skin in a small food processor and dry it to enjoy later.

This year I have already used some dried orange peel as an addition to the loose tea in the filter of the ‘coffee’ maker. My office smells of tea and citrus (and the flavor is good too). I can always use it as a seasoning in mulled cider or a stir fry…it’s not possible to have too much dried orange peel!

The recipe I like for cranberry orange relish uses the whole orange. I cut the ends off and any large areas of pith…but most of the orange is cut in chunks and put into the food processor along with cranberries and a little sugar. The relish is good on its own or combined with other things:

• With tomatillo salsa and heated…used as a sauce for meatballs or stir fry

• With some oil to make a dressing for salads…particularly for salads that include other fruit

• In muffins

• In soup

Cold or hot…cranberry relish is one of my favorite winter foods (I sometimes prolong the season by freezing cranberries and sometimes the cut up oranges as well)!

Oranges are one of the great flavors of winter!