Melt butter in pat and add onions, cooking over low heat until lightly browned. Add carrots and stock and bring to a boil. Reduce heat. Cover and cook until carrots are very tender, about 30 minutes. Pour through a strainer, reserving stock. Add strained vegetables in batches to food processor or blender and puree until smooth. Return puree to pot, add orange juice, ORANGE ZESTO and reserved stock. Season to taste. Simmer until heated through.

Serves 6-8

CRUNCHY OVEN-BAKED FISH

• 1 lb. Fish fillets
• ¼ cup Sour cream
• 1 tbsp. Lemon juice
• ½ tsp. Chili powder
• ¼ tsp. LEMON ZESTO
• ¾ cup Crushed corn chips
• 2 tbsp. Margarine, melted

Cut fish into serving pieces. Mix sour cream, lemon juice, chili powder and LEMON ZESTO together. Dip fish pieces into mixture and coat with corn chips. Place fish in a greased 9” x 13” baking dish and drizzle with melted margarine. Bake, uncovered, at 425ºF for 10 -12 minutes. Serve with salsa.

Serves 4

CRANBERRY AND RAISIN CHUTNEY

• 2 cups Water
• 1 cup Raisins
• 2 cups Sugar
• 2 tbsp. White wine vinegar
• 1 cup Orange juice (concentrate is fine)
• ½ tsp. ORANGE ZESTO
• 2 tbsp. Slivered fresh ginger
• 6 cups Cranberries, fresh or frozen
• 2 Pears, cored, chopped
• 1 cup Toasted slivered almonds

Boil water and add raisins. Remove from heat and let stand 20 minutes. Drain, reserving ½ cup liquid. Add sugar and vinegar to raisin water. Heat and boil without stirring until syrup turns golden brown, about 15 minutes. Add orange juice, ORANGE ZESTO, ginger and cranberries and cook about 10 minutes. Stir in raisins, pears and almonds. Pour into sterilized jars and keep refrigerated.

Makes about 6 cups.

ARLENE'S HINT FOR NOVEMBER

Running hot water over oranges will give you almost twice as much juice without losing vitamin content.