| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 7 | -8 half pi | |||
INGREDIENTS
| 6 | Seville oranges (or other thin-skinned orange) juice of 2 lemons | |
| 8 | c | Water |
| 8 | oz | Crystallized ginger, chopped |
| 1 | ts | Ground ginger |
| 4 | lb | Sugar |
INSTRUCTIONS
Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and pitch in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hr. Put the contents of the bowl into a large preserving an; bring to a boil, then simmer for 1 1/2 hr. Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 min. Remove from heat and let cool for 5 min. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 min. Posted to MM-Recipes Digest V4 #128 by Grayson Mathews <gmathews@uclink4.berkeley.edu> on May 7, 1997
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