Orange Cranberry Sauce


A guest post from our customers the McDonald Family:

With Thanksgiving upon us this week already, no table is complete without some sort of cranberry sauce.  A tradition on our Thanksgiving table has always been Cranberry Orange Sauce that my Grandma used to make.  The recipe consists of just three ingredients: cranberries, oranges, and sugar to taste.  For our table we used approximately two pints of cranberries, four oranges, and three tablespoons of sugar.  In order to chop all the ingredients we still use my grandma’s old fashion meat grinder however a food processor would work just fine.  The instructions are as simple as feeding the cranberries and oranges through the grinder (food processor).  Once ground up add your sugar to taste.  Allow the sauce to refrigerate at least over night in order to chill and for the flavors to really come out.  (The longer it chills the better)  This is sure to be a big hit at your table!  Happy Thanksgiving!

2 Pints Organic Cranberries
4 Organic Oranges
3 Tbs cane Sugar
Combine cranberries and oranges in food processor or feed through a meat grinder.  Add sugar to taste and refrigerate at least overnight.

Mango Peach Smoothie & Mint Lime Cooler

A guest post from Holly:

Refreshing, healthy and fresh drinks – so easy to drink.  Fruit compliments of Brewers Organics!  I am also offering a great drink recipe for those of you who don’t know what to do with the mint growing in your yards and gardens!

mango and lime

Mango Peach Smoothie

4 ripe mangoes – peeled

4 large ripe peaches – peeled

Slice and put in the blender with ice.

Mint Lime Cooler

This recipe combines two flavors that are particularly noted for their cooling, thirst-quenching qualities:  lime and mint.

Serve in frosted mugs with plenty of ice, and a sprig of mint leaves floating around for show.


5 sprigs fresh spearmint, each about 10 inches long

3-4 quarts water

Juice of 5 limes (about 2/3 cup)

1 tbs fresh lemon juice

1 ¾ cups sugar

1/8 tsp granulated ale yeast (also ¼ cup lukewarm water)


1.      Place mint sprigs in a Mason jar or in a pan.  Pour in 2 quarts of boiling water, cover and allow to steep for 1 hour.

2.      Put 1 quart of water into a glass jug, then add the lime juice and lemon juice

3.      Remove mint from its water.  Stir sugar into the minty water, continuing to stir until sugar is dissolved

4.      Add this liquid to the liquid in the jug.  Top off jug with water of the appropriate temperature to make overall jug contents lukewarm.  Leave a little room at the top for the yeast water.

5.      Put ½ cup lukewarm water into a teacup, then add the granulated ale yeast.  Add to jug, cap and invert to mix.

6.      Bottle, then store in a dark place.

7.      With its fairly high concentration of citrus juices, this beverage will take longer than most to carbonate – about 5-7 days is typical.  When carbonation is right, refrigerate.

Easy Mango Lime Sorbet Recipe


A guest post from Holly:

Hot summer days call for cool, simple and fresh desserts!  How about cooling off with a Mango Sorbet?  Mangoes, fresh from last week’s Brewers Organics delivery!  Served to the kids in cool looking margarita glasses, it tasted like creamy mango ice cream, but without all the sugar and fat.  Mangoes are being ordered in our next week’s box so I can do this again!

Mango Lime Sorbet

2 pounds of ripe or overripe mangoes

Pinch of coarse salt

1 tsp finely grated lime zest for sprinkling

1 tsp lime juice (from one lime)

Lime wedges for garnish

Peel mangoes and cut flesh away from pits; discard pits.  Cut mango flesh into 1 in. chunks and freeze uncovered (on a baking sheet) until hard (at least 8 hrs).  Once hard, mangoes can be transferred to plastic freezer bags and can be kept frozen up to 2 months.

Remove mangoes from freezer and let soften slightly at room temperature.  Place mangoes and salt in a food processor; puree until smooth.  Pulse in juice to taste.  Serve immediately, scooped into bowls and sprinkled with lime zest and garnished with lime wedges.



Cilantro Lemon Tuna Salad

A guest post from Katie:
A delicious twist on a classic and easy lunch or snack. Like most recipes we make, they are largely impacted by what is available in my fridge, and this week I had cilantro from our previous Brewers Organics delivery! My husband snuck in some cilantro when I wasn’t looking and I was pleasantly surprised by the combination! He substituted the cilantro for what I usually use; celery for a bit of green and refreshing zing.


Cilantro Lemon Tuna Salad

2 cans of white tuna in water

1 tbsp of mayo (or light-mayo)

1 lemon (cut & squeezed)

1/4 cup of chopped cilantro

salt & pepper to taste


In a large bowl, mix the tuna and lemon juice. I usually mix the lemon juice in first to let the tuna absorb the favor. If you’re not a huge fan of the refreshing taste it gives, you can do 1/2 a squeezed lemon at first and add to taste.

Mix in your mayo slowly, this can also be to taste and texture. If you’d like a dryer tuna salad, this will be just enough, otherwise add a little bit for a creamier texture.

Add in your chopped cilantro and mix well.  For an extra refreshing crunch, add in a bit of celery.

Serve with crackers or as a sandwich & enjoy!

Broiled Grapefruit with Brown Sugar


One of our favorite fruits to eat at breakfast is grapefruit.  Generally speaking grapefruit is the best during wintertime, however, we had outstanding grapefruit in our Brewers Organics box just a few weeks ago. A unique twist to add to breakfast is to place the grapefruit under the broiler and add brown sugar.


1 Grapefruit, halved, sectioned (It’s easiest to section the grapefruit before broiling)

2 Tbs. firmly packed light brown sugar


Preheat a broiler and adjust the rack so it is about 4 inches from the heat source. Arrange the grapefruit halves, cut side up, on a broiler pan. Sprinkle each half with 1 tablespoon of brown sugar. Broil until the sugar is melted and starting to bubble, 2 to 3 minutes. Remove from the broiler and serve immediately.