| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
tb |
Grated fresh orange peel |
| 1 |
c |
Orange juice |
| 4 |
tb |
Flour or corn flour |
| 1 |
c |
Water |
| 3 |
c |
Chopped raisins |
| 1 |
tb |
Vanilla |
| 1 1/2 |
c |
Toasted chopped almonds |
INSTRUCTIONS
1.. Into a deep saucepan over a flame-tamer place the sugar, orange peel,
orange juice, water and flour or corn flour. Cook and stir over high eat.
2. When mixture starts to thicken, add the raisins. Continue to cook and
stir.
3. Add the nuts and cook until thick.
4. Remove from heat and stir in the vanilla.
Posted to JEWISH-FOOD digest V97 #059 by Myra Borisute <myra@ksc11.th.com>
on Feb 21, 1997.
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