A Berry Good Sauce for the Holidays

Cranberries on a slow simmer.

Cranberries as most folks know them.

This sauce makes a nice holiday gift too

 As Thanksgiving approaches I am trying to take the proactive approach & make as many things ahead as I can so I am not in a rush on the day of our big feast. No holiday meal would be complete without homemade Cranberry Sauce. I've had an infatuation with cranberries since I was a kid.  We lived in Alaska for several years & we used to enjoy picking wild berries as a family. Alaska has endless varieties of berries & actually more than one variety of cranberry.  My mother used to make jams, jellies, syrups & baked goods with the fruit.  The wild cranberry is much smaller than the variety we often see in the store which are commercially grown for sauces & juice. Whichever you are most familiar with this sauce is both simple & perfect for holiday entertainment. 





Lemony Cranberry Sauce
1 (12- ounce) bag cranberries, fresh
3/4 cup white sugar
3/4 cup water
1/4 teaspoon salt
1 Lemon juiced & seeds removed then dice pulp
1 teaspoon fresh lemon zest
1/4 cup of Paula's Texas Lemon Liqueur*
1/8 teaspoon, fresh grated nutmeg
1 whole cinnamon stick**

Rinse cranberries, place in large saucepan along with water, sugar, lemon juice, lemon pulp, lemon zest. Bring berry mixture to a low boil, once the berries start to burst then reduce heat to slow simmer.  Add Lemon Liqueur, nutmeg & whole cinnamon stick.  Simmer about 20 minutes, stirring frequently.  Once the mixture has a syrup like texture & all the berries are soft then remove from heat & cool to room temperature.  I like to make this 1 week before holiday meal.  It keeps for 2 to 3 weeks & tastes better a few days after it sits chilled.  Leftover sauce freezes well. *Paula's Texas Lemon Liqueur also has an orange liqueur which is good for this recipe.  **The cinnamon stick can be left in till served as it imparts a slight spicy flavor.

Cascarones translates to: Easter Celebration!

The egg cracking, confetti flying traditions of Cascarones have been in the Southwest for a very long time but it has certainly made a come back in recent years. What are Cascarones? Cascarones traditionally were carried from Spain to the Americas over a century ago. Carlotta, the wife of Emperor Maximillian, was so fascinated by the eggs that she brought them to Mexico during her husband’s rule in the mid 1800’s. Originally the eggs were filled with perfumed powders. In Mexico people replaced the perfumed powder with brightly colored confetti. It was that point when Mexicans labeled the egg shells.... Cascarones... the word derives from the Spanish "Cascara" which means shell. In Mexico Cascarones were popular at one time, but the tradition eventually faded. Only in the late 1960s and early 1970s Cascarones regained popularity in South Texas. As a child in San Antonio Texas I can remember learning how to make the Cascarones in school. The Cascarones are a regular cottage industry in San Antonio from Easter to Fiesta time. I have seen very artistic creations which look like animals & popular cartoon characters. They are usually sold by the dozens however the more creative the Cascarones the higher the individual price. To make your own Cascarones prick a hole in one end of the egg & blow the yolk/white out of the egg through a larger hole in the other end. Once the egg is removed from the shell wash & dry the shell fill with confetti & seal the end with tissue paper. It is believed that the Easter Cascarones represent the Resurrection of Jesus & breaking the egg symbolizes Christ rising from the tomb. Also who ever receives a shower of confetti on the head will have good luck & fortune. So be not offended when you are showered with this goodness, someone is just showing you some love & sharing the luck! This year we did not make our own as I bought Cascarones pre-made & so we enjoyed hand dying Easter eggs along with our showers of confetti & Easter goodies!
Our recent meal of Ancho Enchiladas reminded me of a recipe I had years ago I had long since lost for Pork Enchiladas with Ancho sauce. I am still working on recreating that exact recipe but found this Vegetarian version of Ancho Enchiladas very nice, especially with the addition of the crumbled fresh Panela Queso.

For the recipe for those adorable Bunny Cakes check here:

Cottage industry?? Nope, just a little father/daughter egg dying hilarity & artistic creativity!










Ancho Veggie Enchiladas
1 Red Sauce recipe
1 Red Bell Pepper, sliced
1 yellow Bell Pepper, sliced
2 Zucchini, sliced
1 12 oz. Panela Fresca Queso, crumbled
10 White Corn Tortillas, softened
Saute Bell Peppers & Zucchini slices in 1 Tbsp. Olive Oil till vegetables are slightly tender while still crisp. Ladle 1/4 cup of Red Sauce over bottom of greased 9 X 13 dish. Soften Corn Tortillas & fold veggie strips into the enchiladas, layer Panela crumbles into the Tortillas. Layer the Enchiladas evenly over the sauce in the bottom of the pan. Pour Red Sauce over the enchiladas, top with remaining Panela crumbles. Bake @ 350* for 20-25 min. or till cheese starts to look slightly toasted & sauce is bubbly. Serve immediately.
























Red Chili Sauce
8 oz Dried Ancho Chilis,
1 quart of water
14 oz. can of Roma Tomatoes
1 Chili Chipolte, stem removed + 1 tsp of Adobo liquid*
1 small Yellow Onion, roasted under broiler or on a Comal
5 cloves Garlic, roasted briefly, peeled & finely chopped
1 Tbsp. Mexican oregano (if using fresh only 1 tsp.)
1 tsp. ground Cumin
1 tsp. sugar
1/2 tsp. salt
Remove stems & seeds from Adobos (seeds which do not remove easily will fall away once the chilis are cooked in the water.) Dry roast the Chilis Anchos for 3 to 4 minutes. Do not burn. Add to 1 quart of boiling water simmer for 10 minutes. Remove once the chilis are re-hydrated. Cool then remove rest of seeds & set aside. Reserve liquid for blending process. Roughly chop the Chilis Adobos, place in blender or food processor, to this add the Roma Tomatoes, 1 canned Chili Chipolte, 1 tsp. Adobo liquid the chilis are packed in, sugar, cumin, diced onion, garlic, oregano. Blend slowly by pulsing the blender or food processor. To this liquid I add the reserved water I simmered my Anchos in 1 Tbsp at a time. I like my sauce to be the thickness of catsup & not as thin as some of the store bought enchilada sauces. You might want a thinner sauce. It is your choice. This yields aprox 2 3/4 cups of Red Chili Sauce. Any extra sauce I have freezes well to use another day. **As with any of my more spicy recipes, this can be made with less heat, omit the chipolte if needed.

The Parsnip Rutabaga question.

My Saint Patrick's day bit of luck came to me in the local produce section while shopping for our yearly Irish meal. I've always said I did not care for Parsnips. But I decided to make a well known Irish potato dish & it required purchasing some of root vegetables of the unknown type. As a kid I told my mother I hated Parsnips. I was dead certain it was parsnips I had disliked all those years ago. Strange how our minds have a bit of revisionist history at times. The long story short of it is that I found a great recipe for Dublin Parsnip Colcannon & I thought I would give the much maligned Parsnip a try once again. Much to my surprise I found that Parsnips were not the sharp tasting, bitter rootie veggie I remembered. On the contrary, I enjoyed the hint of sweet flavor the fresh Parsnips added to the potato dish. In my mind I remembered hating this vegetable, maybe it was the Rutabaga instead? If this is true then I have to revisit several root veggies I disliked as a kid! Who knew our taste buds would change as we age. Is the Rutabaga next on my list of newly acquired flavors?? No, I doubt it. Lightening cannot strike twice in my culinary world....

The traditional Irish Colcannon has a history of being prepared on All Saints Day. Traditional charms were put in the Colcannon that symbolized different things. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. A ring meant you would get married and a coin meant you would come into wealth. We enjoyed our Colcannon even if I left the charms aside this time. Colcannon can be made with a variety of greens mixed within however I opted for the Green Onion & Parsley variety this time around.



















Dublin Parsnip Colcannon
1 lb. Parsnips
2 lb. Yukon Gold Potatoes
1 cup Half & Half or Milk
3 Tbsp. Salt
3 Tbsp. Butter
1/4 cup Scallions or Spring Green Onions, sliced green tops with small amount of white bulb.
1/4 finely chopped flat leaf parsley

Scrub & peel the parsnips & potatoes, cover with cold water then add salt. Bring to a boil in large saucepan, When the potatoes are almost cooked, heat the milk or half & half bring to a simmer, add scallions along with the parsley & remove from heat. Once the potatoes/parsnips are tender, drain water and mash well. Slowly stir in the warm milk & parsley/scallions mixture. Stir just until fluffy & well blended careful not to over beat the potatoes. (I have on occasion used the electric blender to help whip my mashed potatoes however they can get sticky & gummy quickly with this method.) Serve immediately in a hot dish with the Butter placed into the center of the Colcannon. Colcannon might also be prepared ahead & reheated later in the oven at 350* for about 20 minutes.


My Irish Ancestors never had the ease of Corned Beef in a crock pot. With a busy St. Patrick's Day I was thrilled to be able to turn on the crock pot & walk away for several hours. The traditional Corned Beef Easter Sunday meal was eaten after the Lenten fast, with fresh cabbage & some form of potatoes. Now most American born of Irish heritage connect Saint Patrick's day meals with Corned Beef. however I am certain I speak for most when I say that we eat better on St. Patrick's Day than most of our Irish ancestors did. I somehow think my Irish Grandfather would have loved the fact that I cooked my Corned Beef this year with a bottle of Mexican Beer. He lived much of his adult life in San Antonio Texas & loved the cuisines of the culturally diverse town. Buen Provecho, my friends & the luck of the Irish be with you this year. For a peek at what Irish dessert we enjoyed check out the Irish Apple Tart here:
























Crock pot Corned Beef
4-5 lbs Corned Beef Brisket
2 medium Onions, peeled and quartered
1 clove of Garlic, crushed
1 Bay Leaf (or two small ones)
1 packet of Corned Beef spices, usually included with Corned Beef
1 Bottle of Sol, Mexican Beer, of course any beer will do.

Place 1 well trimmed Corned Beef into Crock Pot, sprinkle the Corned Beef with the pickling spices (about 1 Tablespoon), garlic, toss in onion wedges & then cover with beer. Cook on High for 5-6 hours. 5 hours for 4 lbs & 6 for 5 lbs. See crock pot instructions for leaving it at low for a longer time period. Remove from heat, rest & slice in 1/4 inch slices. We served this with our Parsnip/Potato Colcannon & glazed carrots. Chilled this brisket makes excellent sandwiches. FYI, this Crock Pot meal was almost a no show for St. Paddy's Day. My Crock Pot died after a short life of slow cooking at my house & I had to rush next door to borrow my neighbor's crock pot. A big Thank You for the Desselles!! The moral of the story remains do an equipment check when the family is coming for dinner!













An Irish blessing-
May the sound of happy music
and the lilt of Irish laughter
fill your heart with gladness
That stays forever after.

The Toujouse Bar, Treemont House Galveston Texas. In the heart of Galveston Island's Strand Historic District.

Cinco de Mayo & Why all the Hoop-la?

For perplexed Cinco de Mayo celebrants & shrimp lovers I offer some South of the Border explanations.

The first year lived in Mexico I asked my Spanish teacher about how people celebrated Cinco de Mayo in Mexico? I seriously thought people strung up those Jose Cuervo banners I saw at home in all the Tex-Mex restaurants & had one day long extravaganza! I mean why not?? Back in the states it's a day of culture & foods. I'd already seen how they threw parties for Diez y Sies & other big events. I was quite surprised to find out that the celebration is called Cinco de Mayo but hardly rates a blip on the radar across most of Mexico. As we leave Mexico soon I have to wonder if I'll be celebrating Cinco de Mayo next year in the Estados Unidos with a different appreciation for the event?

The state of Puebla recognizes the day but it's not a national holiday throughout Mexico. The day actually celebrates the Battle of Puebla when the French under estimated how the Mexicans were seriously fed up with & quite angered concerning French expansion on Mexican soil. It took Mexico several more battles albiet years to clear out foreign intervention in Mexico. The real hero of the Battle of Puebla was a young General Ignacio Zaragoza Seguin. Texans may recognize the name Zaragoza as he was born in near the town of present day Goliad Texas. Ignacio Zaragoza moved from Goliad to Monterrey, entered a Seminary then later joined the Mexican Army. There he rose through the ranks & actually fought for reestablishment of a constitutional democratic government in Mexico & defeated the dictator Santa Anna. (I knew there was a reason I liked this historical personage!) General Ignacio Zaragoza died after contracting Malaria & dying at the youthful age of 33. So when you celebrate Cinco de Mayo in the States just remember this true hero of Cinco de Mayo. My tribute to General Zaragoza involves giving some South of the Border flair to a standard Thai dish. All Texans know that premium shrimp can be found in the Gulf. The shrimp I cooked for Cinco de Mayo are from the state of Veracruz & of course the Gulfo de Mexico! Feliz Cinco de Mayo~


















Our dinner menu featured Drunken Noodles with 2 Different Chilies (which I am sending onto Girlichef for her Chili Pepper Challenge) & Krupek/Shrimp crackers sprinkled with Tajin, a Mexican Lime & chili seasoning~

Cinco de Mayo Drunken Noodles
16 oz wide Thai rice noodles
1 medium Onion, sliced
1 Red Bell pepper, sliced
1 Yellow Bell pepper, sliced
3-4 cloves Garlic, minced
1 lb raw, peeled shrimp
1 can baby corn, drained & halved
1 can sliced water chestnuts, drained
fresh basil leaves, about 2-3 stems of leaves.
fresh cilantro leaves, about 2-3 stems of leaves.
3-4 Chilis Arbol*
oil for cooking
1 large or 2 small limes for juicing in sauce and garnish

Sauce Ingredients:
6 TB Oyster sauce
3 TB rice vinegar
2-3 TB fish sauce
3 TB sugar
3 TB fresh lime juice
1 TB Ground Chipotle Chilis (ground chiles processed or blended into paste)

Start noodles & have boiled & ready to add to dish since the veggies & shrimp come together quickly. Keep them in water so they don't stick together.
Saute onion, garlic & peppers in 2 Tbsp. Oil in large skillet. When the veggies are still crisp add the Chilis Arbol, Shrimp & cook till just pink but not over cooked. Add in the drained baby corn & water chestnuts. Drain the noodles & add them into the skillet, toss the shrimp, veggies & add sauce, stir well enough to blend the sauce over the mixture. The noodles are now drunken with the sauce, add basil, cilantro & serve with limes.
*Chilis Arbol are thin skinny Mexican Chilis the size of a small finger. Leave them whole when cooking with them. It makes it easier for a non-Chili lover to pick them out!

Luck & Resolutions

Of all sound of all bells... most solemn and touching is the peal which rings out the Old Year. ~Charles Lamb




















Luck:
Of traditions I don't understand but somehow follow are the odd customs of New Years. Eating certain foods = luck for the New Year & good fortune for the coming year. I enjoy the foods in the South we eat such as Blackeyed Peas & Greens. If these tokens bring fortune we'd better hope Wall Street was enjoying a large share.
In Mexico they have a few traditions of their own which I don't quite get but am certain make as much sense as our eating greens & peas! On the stroke of midnight people stuff 12 grapes into their mouths at once & chewing, swallowing, etc. I am certain this custom has caused choking episodes on a grand scale! Then there is the custom of going out the door & coming back in with suitcases in hand announcing it will be a very prosperous year. This for me won't work as we go & come on a regular basis with suitcases out that door & it seems rather redundant...I'm certain many Expats living abroad feel this same way. The most confusing custom however is the one involving a sheep. I have seen these sheep for years around the holidays & till recently assumed they were for the nativity or nacimientos. I was wrong though. I was told they are for good luck in the New Year. The sheep often have coins tied around the neck & should be placed by the door so as to bring good luck. Hmmm, not sure I am getting it but seems pretty harmless. Frankly if we can have our Blackeyed Peas & Greens then Mexico can have the grapes & little stuffed sheep.(...and that little borrego only cost me 10 pesos, ha!)They do have to be given to someone for the "luck" to actually work... The final odd custom I've recently heard was about red underwear & was Spanish in origin. I am certain that some underwear sales person made this one up & was laughing all the way to the bank in the New Year! Happy New Year~Próspero Año Nuevo.
My Resolutions:
1.) I resolve to use my resources wisely
2.) I resolve to make every moment count with loved ones
3.) I resolve to speak softly & wisely
4.) I resolve to live life while in Mexico 1 day at a time
5.) I resolve to do more for others & not wait for someone else to do it

Thanks to Carolina Blonde with Blonde Appetit I am going to tag the following: Hey ladies...I hope that you try and document your 2009 Resolutions or Predictions: Elizabeth with The Behind the Wheel Chef , Kate with Knitter Gal, & Lauren with Bytes from Texas. Happy New Year ladies and Good luck! I look forward to reading your thoughts!










Braised Greens with Bacon
1/2 pound bacon slices, roughly chopped
4 garlic cloves, minced
1/4 c. onion chopped
1 cup chicken or vegetable stock
1/3 cup cider vinegar
2 tablespoons sugar
2 lb. Swiss Chard or Mustard Greens, washed, stems removed
Salt and freshly ground black pepper

In a large pot heat oil and bacon over high heat until bacon is well browned. Stir in garlic,onion and cook until onions are translucent . De-glaze with vegetable or chicken stock and vinegar. Add sugar and greens and partially cover. Lower heat to medium and cook for 30 minutes. Season with salt and pepper, to taste. Makes 8 servings.
*My husband's Grandmother cooked her greens with only the water which clinging to the leaves after she washed them. That works for some of the more tender greens but for sturdier greens such as Chard the bitter flavor cooks out with stock or extra water added.

A Handmade Christmas.

Long before the stockings were hung by the chimney with care & the pitter-patter of tiny hooves on the rooftop were heard our family decided a Handmade Christmas was in order. Considering the distance we have to drive returning to Texas & the time we wanted to spend with family once we arrived I was glad we opted for our handmade items as the majority of our family gifts. The girls had been beading, scrap booking & knitting for somewhere between full time job & college hours. I of course was not as on the ball as my girls & had some of my projects running right until I wrapped them up & placed them under the tree. I completed one more Tee-Shirt memory quilt & countless knitted items as well as some photo tiles with some of my black & white photos. Early mornings & a few late nights made it all come together in time though. Possibly one of the more enjoyable projects for me was the Gingerbread cookies we decorated late one evening while watching Bing Crosby & Danny Kaye sing "White Christmas". A holiday movie favorite was all the better when it involved Royal Icing & Spices. The blogging daughter posted the recipe here:






























I even picked up a new technique from my daughter when she taught me how she made her knitted rosettes! Now I am wondering how many things can I put these little rosettes on?






















The handmade Christmas items are the ones we hold close to our hearts for many years to come. The loving care which went into them make them treasures for a lifetime.

Christmas Eve traditions~Tamales at home for the Holidays.

Forget the old saying about not taking the girl out of the country or the country out of the girl. You can't take the Tex-Mex out of this Texas gal! Living in a country & surrounded by Mexican food & cuisines ranging from Northern Mexico to Southern Mexico & borders beyond there is something to be said for the familiar Tex-Mex food I know & love. Our family has the traditional tamales for Christmas eve each year. This year was no exception. A few days prior to Christmas I was informed by our favorite tamale purveyors in town that they would have plenty of tamales on hand for Christmas Eve. "No need to order ahead" I was told... as I always have. (I hate changes I am not prepared for!) Not being one to trust fate to such a major part of Christmas Eve I was in the door of Juarez' very early on the morning Christmas Eve. Judging from the lines reaching out the door I was not the only one feeling uneasy about grabbing my allotment of tamales for my family. Once we drove our tamales home, did a little Christmas shopping, had Starbucks (All roads lead to Starbucks don't they?) we landed in the kitchen at home to whip up a batch of our favorite quickie Tex-Mex cheese enchiladas. While these aren't the most traditional of recipes the flavors are creamy, cheesy & very quick to prepare. From our home to yours for the Holidays~Feliz Navidad.
















Family Christmas Eve 2008: Tamales, Enchiladas & a few fresh veggies highlighted the evening. The menu may change but the tamales always have a staring roll year after year!























Easy 3 Cheese Enchiladas
1-1/2 cups shredded Monterey Jack Cheese (6 oz. by weight)
1-1/2 cups shredded Cheddar Cheese (6 oz. by weight)
1 8-ounce package softened Cream Cheese
2 cans Old El Paso Enchilada Sauce, red
1 medium red or yellow Bell Pepper (1/2 diced & 1/2 cut into strips)
1/2 cup chopped yellow onion, minced
1 can of black beans, drained & rinsed
1 teaspoon ground Cumin
12-15 corn tortillas

Combine 1 cup of Monterrey Jack Cheese, 1 cup of Cheddar Cheese, the Cream Cheese, the red pepper, onions and cumin. Mix Well.
Heat corn tortillas, dip tortillas one at a time into enchilada sauce, coating the tortillas.
Spoon 1/4 cup of the Cheese Mixture down the center of each Tortilla. Sprinkle 1 Tbsp. black beans over cheese mixture.
Roll and place the Tortillas, seam side down, in a 9" x 13" pan. Pour the remaining sauce over the enchilada. Cover with the remaining 1 cup of Cheese. I garnish the top with 2 Tbsp. minced onion & pepper strips.

Bake at 350 degrees about 20 minutes or until hot.

Posadas, quick bites & Mexico sights.

In a whirlwind of activity & colorful South of the Border holiday activity our college girl came to visit us in Mexico last week. We shopped the Mercado de Navidad, lunched with friends, attended a traditional Mexican Posada & spent some mother daughter time as well. `While in town we ate fabulous Carnitas, loads of guacamole & I made her favorite soup. The Cheese Soup I make is a Texas favorite & an adaptation of a recipe from Austin's 1886 Cafe and Bakery from the historic Driskill Hotel. It's easy, filling & warms a cold evening. The cold snap being experienced to the north has dipped down into Northern Mexico dropping temperatures.~Yes,Virginia... it does get cold in Mexico but not for long. As we head back to Texas for Christmas I've packed the coats knowing that the cold snap with hit sooner than later!







She helped make hard choices at the Mercado & saw the Christmas sights in Santiago. Katerina however, was less than thrilled with her little pink Christmas sombrero...




















Cheese Soup
1/4 cup butter
1/2 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1/2 lb. grated Velveeta or mild cheddar
1 jar Old English cheese spread
1 teaspoon dried parsley
1 dash cayenne or to taste
1 dash paprika or to taste
1 teaspoon salt or to taste
1 teaspoon white pepper or to taste
several dashes Tabasco sauce, to taste

Melt butter in a heavy saucepan. Over medium-high heat, sauté the onions, bell pepper, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch. Cook about 3 to 5 more minutes. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point. Add baking soda and cheese and stir until melted and thickened, about 10 minutes. Add parsley, cayenne, and paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste. Serves 6 to 8.

Wake up the Cranberry Sauce!

Long before the appetizers are set out for a day long "noshing fest" the girls & I were up early chopping, cutting & simmering. Many hands do make light work, thank goodness I was blessed with daughters. In our family the Thanksgiving dinner is not complete without Cranberry Sauce. The mechanical "suction noise" of store bought cranberry sauce in a can is virtually unheard in our home. My mother used to make fabulous cranberry sauce when we lived in Alaska & could pick wild cranberries. These days however we rely on the bags of farm raised berries. My version of Cranberries for the holiday adds Triple Sec to wake it up a bit & heighten the orange & tart/sweet flavors. Some years ago my sister simmered brandy into her sauce & it really packed a punch. There is no one right way to make Cranberry sauce but here is my current version.





Cooking & the 3 F's of Thanksgiving= Family, Food, Football!



























Cranberry Sauce
2- 12 ounce bag of fresh cranberries, rinsed
3 cup sugar
1 1/2 cup water
1/4 cup Triple Sec liquor
2 mandarin oranges, seeded, cut the segments into halves,
1 whole cinnamon stick (to be removed after cooking)
1 tsp. finely grated orange rind (optional)

Place the cranberries, oranges, rind, sugar & water into sauce pan & bring to a low rolling boil. Once cranberries are boiling, reduce heat to simmer, add Triple Sec & stir frequently. Once the berry skins have burst, achieved a translucent quality & thickened slightly remove from heat & let cool. Remove the whole cinnamon stick. This sauce is good for home canning/processing but then our family never has much left over after the holiday. This recipe can also be frozen immediately or cut in half if you don't need this quantity. If I don't have oranges & feel there is a little more sweet needed I add in 1 small undrained can of crushed pineapple. This recipe is very forgiving & you can get creative.
*I have also used whole star anise or ginger in this recipe.