Happy Friday Springdell family! Another great week of fresh produce, recipes, and tips here at CSA365, hope you tune in for some fall flavors this week. Here is what we are working with:
- 2 boxes of cranberries
- 3 sugar beets
- 3 salad cukes
- 1 bunch of watermelon radishes
- 6 bell peppers
- 2 dumpling squash
- 10 apples
- 2 eggplant
- 1 pt jingle bell peppers
- 1 bunch of kale
- 1 box of cranberries
- 2 dumpling squash
- 3 sugar beets
- 10 apples
- 4 bell peppers
- 1 bag wax beans
- 1 bunch of kale
- 1 Macintosh tote
- 1 cortland tote
- 2 bunches of kale
- 1 bunch collard greens
As I type this I have my squash and beets roasting already in the oven and I have a really tasty treat going in my slow cooker. Let’s just take a minute to appreciate the slow cooker. As a busy mom, I love the slow cooker. Today I am filling orders for my baking business so the slow cooker is helping me out with my post for today. I am making a cranberry apple sauce. Here goes:
I started by peeling and slicing 6 apples from the share. You can choose to dice instead of slice in this case, it’s all about what you want the final product to look like. If you want it to remain chunky then use larger pieces of apples, or choose to dice them and have a smoother outcome.
After washing and picking out any debris from your cranberries add two cups to the slow cooker with the apples.
Add 1/2 a cup of dark brown sugar along with the zest and juice of one orange. In this case I used a tangelo. A tangelo is a hybrid, a mix of a tangerine and a grapefruit. Super juicy. But feel free to replace with an orange if you’d like.
Mix it all together and set your crock pot for high, cook for 4-5 hours and here is what you get:
This is a great addition to a pork roast or chicken. You can also think outside the box and slather some of this on a sesame bagel with some cream cheese or use it as an oatmeal topping. Lost of possibilities, there is nothing quite like fresh cranberries.