Guest guest Posted June 3, 2009 Report Share Posted June 3, 2009 How would you use this? --- On Tue, 6/2/09, Myrtle Killian <myrtleskies wrote: Myrtle Killian <myrtleskies Blood Orange Syrup Jam-in_Condiments Tuesday, June 2, 2009, 8:52 PM Blood Orange Syrup 3 cups fresh blood orange juice 9 tablespoons sugar 1 1/2 tablespoons grated blood orange peel or regular orange peel Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/2 cups, about 20 minutes. Refrigerate until cold. Cover and keep refrigerated for use within a few days, or freeze. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2009 Report Share Posted June 11, 2009 i lived in italy for a while and blood oranges there were unforgettable! this would be great as part of a salad dressing or maybe even over vanilla ice cream and pound cake? -- +++++++++++++++++++++++++++++++++++++++ just posted: DOWNTOWN & EATING OUT WITH GFVEG http://www.wheatlessandmeatless.com +++++++++++++++++++++++++++++++++++++++ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2009 Report Share Posted June 14, 2009 Over cheesecake? Or chunks of fresh mango? Sounds fantastic. Peace, Diane , Mary <vouvou275 wrote: > > How would you use this? > > --- On Tue, 6/2/09, Myrtle Killian <myrtleskies wrote: > > > Myrtle Killian <myrtleskies > Blood Orange Syrup > Jam-in_Condiments > Tuesday, June 2, 2009, 8:52 PM > > > Blood Orange Syrup > > 3 cups fresh blood orange juice > 9 tablespoons > sugar > 1 1/2 tablespoons grated blood orange peel or regular orange > peel > > Stir all ingredients in heavy medium saucepan over > medium heat until sugar dissolves. Increase heat and boil until syrup is reduced > to 1 1/2 cups, about 20 minutes. > Refrigerate until cold. Cover and keep > refrigerated for use within a few days, or > freeze. > > Quote Link to comment Share on other sites More sharing options...
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