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Sunny Southern Preserved Oranges

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6727
Energy (kCal)992.36
Carbohydrates (g)249.045
Total fats (g)0.588
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel oranges and cut in ½ inch slices. | 2. Place orange slices in a large pot and add 1 cup cold water for each whole orange. | 3. Cover and let stand for 24 hours. | 4. After 24 hours bring to a boil, reduce heat and simmer until tender. | 5. Add sugar and lemon juice and continue to cook until transparent. | 6. Ladle fruit and syrup in sterilized jars and seal. | 7. NOTE: This recipe card was really old and handwritten- it did not say to process in a water bath- just 'seal'. Also- the sugar/water ratio can be adjusted weaker or stronger depending on your preference. | 8. Modern bottling directions: Fill hot, sterilized jars quickly with the hot mixture, leaving 1/2 inch headspace. | 9. Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any syrup or sugar crystals. | 10. Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 2 172.96 43.24 3.4592 0.4416
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    cinnamon - - - -
    cardamom pod - - - -
    clove - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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