| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Beverage | 4 | Servings | |
INGREDIENTS
| 3 | Oranges | |
| 2 | tb | Cornstarch |
| 1/2 | c | Sugar |
| 3 | c | Water |
INSTRUCTIONS
1. Peel oranges. Remove seeds and membranes over a bowl, to catch the juice; then break pulp into small pieces. (Or cut oranges in half and, with a small sharp spoon, scoop the pulp and juice into a bowl.) 2. Combine cornstarch, sugar and water; then bring to a boil, stirring constantly. 3. Add orange pulp and juice and cook, stirring, only to heat through. Serve hot, in small bowls. VARIATIONS: 1. For the cornstarch, substitute 3 tablespoons glutinous rice flour. In step 3, simmer the pulp and juice, covered, for 2 minutes. 2. In step 3, add with the orange 1 slice canned pineapple, shredded; or 1/2 pound muscatel grapes, peeled, pitted and mashed. 3. For a thinner drink, use 4 to 5 cups of water. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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