Wednesday, March 6, 2013

RECIPE: Pickled Cranberries but why?

This is the kind of morning when you wish you made preparations. Now we're in the midst of March. Not much in the way of local fruit except for a bag of dried mango we bought last year in Las Vegas at the airport for a snack. Local because its in the house.

According to the doctor we must have fruit with oatmeal for breakfast, no excuses, but what fruit? We froze local blueberries last summer but those ran out at the end of 2012. Didn't get a chance to put up peaches but the good news is that local apples (from the Valley) are available year round. 

But we don't have any apples so Vegas mango gets a pass. I reconstitute it by pouring boiling water on the leathery strips. What results is a sweetish, flaccid fruit with a distinct airport flavor. But it is fruit and soon I'll purchase cranberries, not from the Valley but not from Vegas either. A bag of cranberries from nearby Cape Cod can be pickled passively (blanch in water then steep in honey and cider vinegar) in a jar and kept in the fridge for a month. This summer, I'll try to put up more fruit for next winter. For now, we're rolling with Hadley Grouts (whole oats) and Pickled Cape Cod Cranberries, hold the mango.