FCT3 -Sour Oranges Traditional Cache
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Difficulty:
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Terrain:
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Size: 
(small)
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The Florida Cracker Trail Ride includes experienced and not so experienced riders who want to travel the legendary 1800’s cattle trail that “cow hunters” used to herd thousands of head to market destined for shipment north out of Fort Pierce and Punta Rassa, south of Fort Myers which was the other coastal market where “cow hunters” loaded herds onto paddle boats for Cuba to replenish the beef supply after the Spanish American War in 1898.
The ride begins at a site just east of Bradenton, Florida and ends in Fort Pierce, Florida. The week-long ride is approximately 110 miles long, riding an average of 15 miles each day, sometimes more, sometimes less.
On November 20, 2000, the Florida Cracker Trail was selected as a Community Millennium Trail. Millennium Trails is a partnership between the White House Millennium Council, the Department of Transportation, Rails-to-Trails Conservancy, the National Endowment for the Arts and other public agencies and private organizations. The goal of Millennium trails is the creation of a nationwide network of trails that protect natural environment, interpret history and culture, and enhance alternative transportation, recreation and tourism.
We are inviting you to travel this historic trail that the early Florida pioneers traveled out of necessity. Along the trail you will learn about some of the pioneers and find some interesting caches along the way. If you’re up for the challenge come ride the cracker trail with us.
SOUR ORANGE DRINK
The Spanish brought Seville oranges to Florida, planting them in
St. Augustine as soon as they arrived. Within a few years they escaped into the surrounding forest. This tart flavored citrus, called sour oranges by many, spread throughout the peninsular where both natives and Crackers took to them with a relish. Wild oranges
make a great beverage.
1 cup sour orange juice
¼ cup sugar syrup
2 cups water
Combine everything, mix well, and serve over ice.
To make sugar syrup, combine equal amounts of water and sugar
and heat until dissolved.
SOUR ORANGE BARBEQUE
SAUCE
Today, most sweet oranges and other citrus are grafted onto sour orange rootstock. After a hard freeze, the top of the tree may freeze down to the ground. The new growth that pops up in the spring is from the original seedling. When this happens, a Cracker might be heard to say “the tree done gone sour.” We now have a sour orange, from which we can make all kinds of good things. Try this barbeque sauce with a Florida flavor. 3 sour or Seville oranges ¼ cup red wine vinegar
¼ cup olive oil ¼ cup orange blossom or
1 large onion, chopped palmetto honey
2 garlic cloves, minced 3 Tbs. Worcestershire sauce
2 cups tomato catsup 1 Tbs. Dijon mustard
Grate zest (skin) from oranges and set aside. Squeeze juice and set aside. Cook onions over low heat in oil until soft. Add zest and garlic, and cook another couple of minutes. Add remaining
ingredients and bring to a boil. Immediately reduce heat and simmer for 10 minutes. Remove from heat and cool. For best results, marinate chicken, fish, or meat in sauce for several hours before cooking. At cooking time drain marinade and place food on grill. Baste with sauce occasionally. Additional sauce may be added at serving time.
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