Ingredients: 4 cups peeled, cubed fuyu persimmons 3 tablespoons powdered pectin 3 tablespoons lemon juice juice and zest of 2 Moro blood oranges 1/2 cup brandy (optional) 2 1/3 cups sugar Ingredients: Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar, liquids and zest. Bring to a boil, […]
Ingredients: 2 lbs blood oranges, peeled and sliced horizontally 3 lbs navel oranges (I used a mixture of Cara Cara and regular), peeled and sliced horizontally 1 red onion, sliced very thinly (use a mandoline) 2 bulbs fennel, sliced very thinly (use a mandoline) dressing: 1 1/2 oz freshly squeezed orange juice* 1 1/2 oz […]