Ingredients
- a pint of water to each pound
Directions
Take any number of oranges, with rather more than their weight in white sugar. Slightly grate the oranges and score them round and round with a knife, but do not cut very deep. Put them in cold water
596 PRESER VES AND MARMALADES.
for three days, changing the water two or three times a day. Tie them up in a cloth, boil them until they are soft enough for the head of a pin to penetrate the skin. While they are boiling place the sugar on the fire with rather more than half a pint of water to each pound ; let it boil for a minute or two, then strain through muslin. Put the oranges into the syrup till it jellies and is a yellow color. Try the syrup by putting some to cool. It must not be too stiff. The syrup need not cover the oranges, but they must be turned, so that each part gets thoroughly done.