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

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