Peggy C's photos with the keyword: juice

like fresh oranges .. juiced for breakfast .. for later in the day .. and into the night .. pair with Peach Schnapps or Rum .. on the rocks.. or just orange juice over ice ! being able to go out the door .. pick what I want/need from the backyard .. ah, that is Paradise ! © All rights reserved

Freshly squeezed orange juice...

Freshly squeezed orange juice... ** Another Link in the Chain ** glassware . . The Alphabet Site - Orange for the letter ' O ' Seasonal-out-the-back-door-to-pick .. When I lived in Florida USA .. (c) All Rights Reserved

after squeezing the juice, this is what is left. Put in freezer bags and use for potpourri! © All rights reserved

..now in the fridge in gallon containers... they became marvelous juice!

cooking on the range.... Spicy Cranberry Chutney Need: 1/4 c. chopped dried apricots (snip with scissors) 1/2 c. brown sugar - packed 1/2 c. light raisins - the gold ones 1 c. water 3 c. fresh or frozen cranberries - rinsed 1 Granny Smith apple - chopped 1 tsp. lemon zest ( I used orange.. use what you have) 1/4 c. lemon juice ( used a combination of lemon and lime ) 1/4 c. crystallized ginger - snip with scissors 1/2 tsp. red pepper flakes In saucepan: Bring to boil apricots, brown sugar, raisins and water. Reduce to simmer for 5 min.-- stirring occasionally. Stir in cranberries, apple, zest -- simmer about 10 min. more. Stir in lemon juice, ginger, red pepper flakes before removing from heat. Mixture should be somewhat thick. Serve chilled over cream cheese block with crackers; as a side with turkey, chicken or pork. Recently tried it with cream cheese/Greek yogurt block -- oh, yes !! ---------------------------------------------------------------------- The 2nd part: (haven't done this, so can't say if it's good or not.. seems that it would be) Need: 2 ( 8 oz ) softened blocks cream cheese 1/2 c. spicy cranberry chutney 1/2 tsp. mustard powder 1 1/2 T. curry powder 1/2 c. sliced almonds (or whatever you like) toasted slightly Mix: In med. bowl softened cream cheese and chutney until blended. Add mustard powder and curry. Mix well. Chill overnight. Roll chilled mixture into a ball; roll in the toasted nuts to coat. Serve with crackers or veggies. © All rights reserved

cooking spicy cranberry chutney © All rights reserved

how we await your ripening...