Warm up and breathe a cider of relief for surviving the cold weather with this simple and delicious mulled citrus cider. Not only will you and your loved ones sip in unison of joy, but your home will be filled with a smell you’ll want to stick around all winter.
4 to 5 whole cinnamon sticks
1 tsp whole cloves
1 tsp allspice
Anise star pods for a hint of licorice (optional)
½ cup brown sugar or 1/3 cup honey
Pinch of salt
1 gallon apple cider or apple juice
To start, slice your orange, lemon, and apple. Measure all your ingredients and put them into a large saucepan (for a milder tasting cider, use less of the spices and cinnamon).
Place your pan over medium to high heat until you reach just before it’s boiling point, then reduce to low.
Let your mixture simmer for about 30 minutes.
Once heated, serve into mugs or heat proof glasses.
Feel free to garnish with more of your ingredients, such as the cinnamon sticks, anise pods, whole cloves and apples. However you prefer your cider, garnish to your desire!
Serve hot and warm up with this delicious seasonal cider!
There’s no de-bait, this Winter Citrus Butter Salmon will be the talk of the table this holiday season. Lessen your stress to impress this year by making this easy, beautiful, and tasty salmon for all of your family and friends.
Scroll to the bottom to watch this recipe come to life!
1 filet of salmon
1 stick of butter
Salt and pepper
5-7 cloves of garlic
Preheat your oven to 300 degrees.
Coat your pan with butter, nonstick spray, or aluminum foil to prevent salmon from sticking.
Prepare your butter mixture in a small bowl. Let butter sit out to room temperature to make mixture easy to stir. Chop fresh thyme into small pieces and mix in with butter.
Place your salmon in the pan and season with desired amount of salt and pepper.
Chop your lemon and orange into thin slices, then place over salmon. The more placed the stronger citrus flavor. Squeezing additional juice will add to the taste as well.
Next, place desired amount of garlic on top of and around sides of the salmon in the dish. Last, place butter dollops, and you’re ready to start cooking.
Cook salmon for 20 minutes at 300 degrees, then broil on high for 5 minutes to give a crisp and flaky texture.
Serve your filet and enjoy your unique citrus delight!
The Holidays are here! This means yummy winter citrus! Making candied peels out of your oranges, grapefruit and lemon peels is a wonderful way to make the most out of your fruit. Candied peels are a great garnish to add to ice cream or cakes to make them a little more festive. You can also chop them and mix them in with your favorite bread dough or muffin batter. Dip them in some chocolate and and you’ve got yourself an easy gift!
Your choice of citrus –
4 cups of water
4 cups of sugar, plus more for rolling
Make several cuts from the top to the bottom of the citrus, deep enough to penetrate the peel without cutting into the fruit.
Carefully remove the peel from the fruit. Cut the peels lengthwise into about ¼ inch wide strips. Remove extra fruit from each strip.
Place peels in large pot and cover with cold water. Bring water to a boil and then drain. Repeat this process twice.
In a separate pan, combine 4 cups of sugar and 4 cups of water and bring to a boil. Stir occasionally until sugar dissolves.
Using a pastry brush wet the sides of the pan to stop sugar crystals from forming.
Add peels to the mixture and simmer over medium-low heat until peels are translucent. About an hour.
Remove from heat. Once peels have cooled remove from syrup and place on a wire rack. Use paper towels to blot off extra syrup and roll strips in sugar. Arrange in a single layer and let dry for 30 minutes.
Easter Sunday is less than a week away. It is the perfect time of year to get outside, enjoy the springtime weather, and surround yourself with food, family and friends. Your family will be delighted to see this delicious Citrus Glazed Ham at the center of the Easter dinner table. Watch the Six Sisters video tutorial below to see how easy it is to make. Click here for the simple and sweet recipe.
Juicy and delicious, oranges are renowned for their concentration of vitamin C. Oranges make the perfect snack and add a special tang to many recipes; it’s no wonder they are one of the most popular fruits in the world.
Oranges are an excellent source of vitamin C. One orange supplies 116.2 per cent of the daily value for vitamin C. Good intake of vitamin C is associated with a reduced risk of colon cancer as it helps remove free radicals that cause damage to our DNA. Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and preventing recurrent ear infections. Here are some additional health benefits from oranges:
Oranges are rich in antioxidants that help maintain brain function and keep bones and joints in tip top shape as we age.
Oranges are the richest fruit source of the antioxidant hesperidin, which protect cells as we age.
They may reduce the damaging effects of cholesterol and heart disease by protecting the inside of artery walls.
Studies show oranges reduce the risk of developing a range of cancers.
The super fruit boosts the immune system with the entire daily recommended vitamin C intake in just one serving.
Oranges are high in folic acid and ideal for pregnant women with one orange providing 18 percent of the recommended daily intake.
They are high in dietary fiber and help prevent bowel problems, improve cholesterol levels and reduce risk of heart disease.
A fish dinner, especially salmon, can be an intimidating thing to make. This time of year calls for recipes that will wow your dinner guests. Citrus Salmon will do that with ease. With four simple ingredients and a fresh salmon filet you will have a savory dinner in minutes.
1 6-8 inch Salmon Fillet skin on or skinless
1 Orange Sliced into Rounds
1 Tsp Kosher Salt
1 Tsp Black Pepper
1 bundle of Fresh Thyme and Rosemary Sprigs (can use 1 tbsp. dried in place of Fresh)
Place Salmon Skin down on a sheet pan covered with foil. Salt the Salmon then place herbs on Salmon and lay atop sliced oranges. Bake @ 350 until 140 degrees approx. 10-15 minutes depending on thickness of Salmon. Remove the Sliced Oranges, herbs and Serve
We sprinkle a little lemon juice over guacamole and apple slices to keep them from turning brown but have you ever wondered just how lemons work their magic? It’s the antioxidants. Oxidation is a chemical reaction that turns apples brown, causes rust to form on your car, and is also responsible for the hardening of your blood vessels – the first stage of heart disease. Antioxidants help prevent oxidation and they’re in all citrus, not just lemons. While vitamin C is the most well-known antioxidant in citrus fruits, there are more than sixty bioflavonoids that are also antioxidants.
Hesperidin is one of the most studied of these bioflavonoids. It has been studied for its potential role in preventing cardiovascular disease. In addition to its antioxidant activity, it’s also been found to interact with your genes to help improve cardiovascular health. So is eating an orange a better way to get your daily vitamin C than relying on your multivitamin? Definitely!
What does all of this mean for you?
Eat citrus! The average American doesn’t get enough vitamin C in their diet and that probably means they could do with more bioflavonoids too. That’s embarrassing because 1 orange has all the vitamin C you need in a day. Come on America. We can do better. Tangerines and grapefruits also have a significant amount of vitamin C as well as those wonderful bioflavonoids.
Juice can help. Citrus juices have just as much vitamin C, B vitamins, and potassium as the whole fruit (even from concentrate). They also have a significant amount of bioflavonoids. The only thing juice doesn’t have is fiber (even with the added pulp). Since most Americans don’t get enough fiber, eat the whole fruit where possible. When you do drink your vitamins and bioflavonoids, limit yourself to no more than 1 cup (8 oz) per day due to the sugar content.
-ades don’t cut it. Lemonade, limade, orangeade…stay away! –ade is Latin for cheap drink flavored with sugar and lacking nutritional benefits. Or at least that’s what I remember it meaning… Regardless, one glass of lemonade has the same amount of sugar as orange juice but less than 10% of the vitamin C and is also proportionately lacking in bioflavonoids.
No excuses. Perfectly ripe California navel oranges are here, along with blood and cara cara oranges, tangerines, and clementines. They’ll stay deliciously sweet through April. Nutritious and delicious. What more could you ask for? Enjoy them before they’re all gone
Fun fact: Bioflavonoids contribute to the taste and appearance of citrus fruit. Variations in bioflavonoids are a big part of what make each fruit unique. Bioflavonoids are responsible for the dark color of blood oranges. Naringin is a bitter bioflavonoid primarily responsible for the unique flavor of grapefruit. The peel of citrus fruits is also a concentrated source of bitter bioflavonoids. Not all bioflavonoids are colored or bitter, however. Hesperidin has a neutral taste and appearance.