INGREDIENTS

INSTRUCTIONS

The white rind (between the outer skin of an orange and the tough
shell around the pulp) contains bioflavonoids which good  nutritionists
say have an important place in nutrition. Ordinarily  you should eat as
much of this rind as you can leave on the orange.  Unfortunately, it
cooks up very tough in a marmalade, and, if you  leave patches of it on
the chunks of orange, you get tough white  patches of it in the
marmalade. So, peel off as much as you can.  We like to use a
combination of oranges for this: temples, navels,  juice
oranges--whatever is available. But we prefer navels for their  peel
which has a good texture and flavor.  Peel the oranges, pit them, and
cut up into small chunks. Put them  all in a large pot. Add the honey.
Shave the navel orange peel into  fine slices and add. Stir and cook,
uncovered, over a simmering-low  flame for about 40 minutes or until
thick.  Yield: about 1 1/2 cups.  Source: "The Good Goodies: Recipes
for Natural Snacks 'n' Sweets" by  Stan & Floss Dworkin Posted to
MM-Recipes Digest V3 #342  From: Linda Place <placel@worldnet.att.net>
Date: Sat, 14 Dec 1996 00:49:36 +0000

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 842
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 11.6mg
Potassium: 364.6mg
Carbohydrates: 227.1g
Fiber: 3.6g
Sugar: 220.7g
Protein: 2g