Thursday, October 13, 2011
Bizarre. The recipe really stood out for me last winter/spring. Used the peels in marmalade, fruit here. I don't understand the logic of it now, though. Putting up fruit so you can eat it later, i.e. the summer/fall, when everything else is in season?? Whatever. If you have a ton of fruit maybe it's worth a try.
from Clearly Delicious by Elisabeth Lambert Ortiz
1.5 lbs peeled satsumas
1 2/3 c sugar
pack fruit in jar, layering with sugar
pour over boozes
shake often to dissolve sugar.
keep in a cool dark place for 2 months before you eat it.
On orange creme fraiche sherbet