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02/01/2010

Enjoy an antioxidant melange !

(NaturalNews) You want to make the Cranberry Melange Recipe. The dilemma is you are wondering how to perform some of the culinary techniques to make it? Also, you may be wondering the answers to questions like why to use salt in this sweet recipe? Wonder no more...

*Citrus - How to supreme...

Segmenting citrus, or to "supreme" in culinary vernacular, means to release the individual segments or sections of a citrus fruit from the membranes (that hold the fruit together). First, slice off the tops and bottoms of the citrus. With a small sharp knife (serrated works well), cut off the peel (cutting deeply enough that the white bitter pith is removed). This can be done either in a circular motion (moving around the globe of the fruit) or by slicing from the top to the bottom of the fruit (following the contour of the fruit). To catch any juice that is released, work over a bowl. Insert knife along one side of a membrane, and slice toward the center of the fruit (keeping knife as close to the membrane as possible). One side of the segment will now be separated. Do the other side of the membrane the same way (until segment is completely freed).

*Citrus - How to zest...

With its floral and tangy tones and a slightly and sophisticated bitterness, zest refers to the vividly colored and most outer peel of citrus fruits. This very outer peel contains natural, volatile and aromatic oils that intensify citrus sapor. The white portion (or called the pith - which lies just below the zest) is less desirable (because of its bitter taste). Try tangerine or blood orange zest with their exquisite flowery aromas. Use zest from only organic citrus fruit (to avoid waxes and chemicals). Always zest the fruit just before using the zest (because this is when the zest`s volatile oils are strongest). Use only citrus fruit with a beautiful appearance and drawing fragrance (for highest quality zest). Zest only uncut citrus fruit (for ease of zesting). Before zesting, always clean the citrus fruit.

*Nuts - How to soak and dehydrate...

Place nuts into a container. Add a little highest-quality unrefined unheated salt. Fill container with cool temperature filtered water to cover nuts by a few inches. Lid container. At room-temperature, soak nuts for the time specified in recipe. Drain off soaking water. In fresh cool-temperature filtered water, submerge and swish soaked nuts. Drain nuts. Dehydrate nuts: Place flexible mesh screen over top of rigid larger-holed tray. Arrange nuts in single layer. Set dehydrator at 95 degrees. Dehydrate nuts equal to or twice as long as soak time (depending on texture desired).

*The Cranberry Melange Recipe was tested using the English = Royal = Persian walnuts.

*Allspice comes from a single tree. It tastes like a mixture of cinnamon, cloves and nutmeg. If grinding allspice, about 5 whole berries = 1-teaspoon. If grinding cinnamon, 1 stick = 1/2-teaspoon. For a spectacular culinary result, preferred is to use Ceylon cinnamon.

*In lieu of highest-quality Himalayan pink crystal salt (unrefined and unheated) that is used in The Cranberry Melange Recipe, feel free to use any highest-quality unrefined and unheated salt of choice. The Hawaiian red clay salt is fabulous.

*Why is there salt used in this sweet recipe? The answer is because salt 1. Mingles flavors and 2. Increases the sweet taste in a sweet recipe.

*For health, it is important to use a honey that is pure, unprocessed, unfiltered and unheated. In addition, honey that is certified organic can be obtained.

Will you comment on the recipe?

Thanks for reading!

References:

Cranberry Nutrition:

http://www.naturalnews.com/001505_b...

Walnut Nutrition:

http://www.healingfoodreference.com...

Walnuts (culinary info):

http://www.foodsubs.com/Nuts.html

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