Kumquat Jelly 11/2 cups kumquat juice

11/2 tablespoons Orange Curacoa 1/2 cup sugar

1 tablespoon granulated gelatine

1/4 cup Sauterne

2 tablespoons cold water

Few grains salt

Wipe three-fourths box kumquats, cut in slices, add cold water to cover, bring slowly to boiling-point, and cook slowly one-half hour; then strain; there should be one and one-half cups juice. Add sugar, wine, and curacoa. Soak gelatine in cold water, and add to first mixture heated to boiling-point; then add salt. Strain, turn into individual mould, and chill. Remove to serving dish, and garnish with halves of kumquats, cooked in syrup until soft, drained, and rolled in sugar.

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