4 large oranges
2 cup water
4 cup granulated sugar
28 oz canned crushed pineapple
1 with juice
A Recipe for
Orange Pineapple Marmalade
There is no such thing as a little garlic. |
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Most turkeys taste better the day after; my mother's tasted better the day before. |
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I envy people who drink -- at least they know what to blame everything on. |
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This Recipe for Orange Pineapple Marmalade is one of thousands in the Recipes-to-go Fruit Cookbook.
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Cookies are made of butter and love. |
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I eat merely to put food out of my mind. |
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This is a recipe for Orange Pineapple Marmalade from the recipe cookbook of Recipes-to-go (Fruit)
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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Grate rind from oranges. Put rind and water into saucepan. Use
orange for another purpose. Bring to a boil. Cover and simmer until
soft, about 5-10 minutes. Strain juice into a saucepan. Add sugar
and crushed pineapple. Bring to a boil, stirring often. Boil rapidly
for about 35 minutes, stirring 2 or 3 times, until thick enough. Cool
a teaspoonful on a chilled saucer to see if it jells. Fill hot
sterilized jars to within 1/4 inch of top. Seal. makes 3 half pints
and 1 small jar.
Origin: Jean Pare's Preserving Book. Shared by: Sharon Stevens,
Aug/94. From : Sharon Stevens
Serves: 1
Orange Pineapple Marmalade Recipe brought to you by Recipes To-Go