Make the most of abundant oranges and cranberries with this recipe. This marmalade does double duty as a breakfast treat; then when the sun goes down, pair it with crackers, assorted cheeses and nuts for a cheese platter. The sweet-sour marmalade partners well with pungent-flavored cheese, such as gorgonzola.


Cranberry Orange Marmalade

3 1/2 pounds navel oranges (about 6 medium)

1 1/2 cups water

3 cups sugar, divided

1 (12-ounce) package fresh cranberries


1. Carefully remove rind from 3 oranges using vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into strips. Peel all oranges; cut into sections. Combine rind, strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.

2. Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.

Yield: 4 cups.

(Source: Cooking Light)



Soda spreads, powder puffs

Q. What is the difference between baking soda and baking powder?

 A. Both are leavening agents that make food expand, but they have different roles in recipes.

*Baking soda causes food to spread – cookies on a baking sheet, for example. It must be mixed with a liquid acid (like buttermilk) to react. Soda activates immediately, so goods must be baked right away.

*Baking powder cause food, like bread, to puff. It contains baking soda plus a dry acid that reacts with any liquid. The most common type is double-acting, which reacts once wet and again when heated, meaning the dough rises twice and doesn’t require immediate baking.

(Source: Cooking Light)



Susan Woody has been a food writer for marathon 25 years and is a member of the Association of Food Journalists.