Michigan cranberries have arrived at Whole Foods -- I love their recent policy of stocking local foods when they can. I think those are local yams beside the big boxes of cranberries -- maybe I'll get some of those soon also. The smaller boxes of cranberries were in another aisle, near the grapes. I've no idea why they do that.
I bought a 2 pound box of cranberries today, and have just made 4 jars of cranberry chutney. I also bought American organic oranges and lemons, organic brown sugar, and non-sulfured dried apricots from Turkey for the recipe. It's a good thing I read the book on oranges this morning, so I knew that an orange with greenish patches on its skin was fine: the green just means it was picked early in the season and that it wasn't artificially colored. The organic lemons had a fabulous aroma. It's good to have organic citrus, since the zest of all the fruit goes into the pot as well as the orange and lemon sections.The chutney looks good, but needs to age so that it will be ready for Thanksgiving dinner. For the recipe see these Chutney Recipes which I posted last summer.
I've always avoided oranges with green on them, so it's neat to find out that I don't have to anymore. Thanks for such great info, and I really look forward to checking out some of your recipes!
ReplyDeleteOne of my favorite things about living in Southern New England is driving along at this time of year and seeing the cranberry bogs -- the farmers float the cranberries to harvest them, and the bogs are bright red now! Time to stockpile a few bags in the freezer.
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