Wash & scrub oranges then use peeler and peel orange skin only & save & put aside. Do not use any of the white skin part. Peel the oranges and discard any white parts. Place oranges into a food processor and chop till pulpy effect. Pour into large measuring cup and make sure you have approximately 3 cups of juice & pulp.
Make spice bag from peppercorns & mustard or pickling spice, set aside.
In large pot, combine everything from the orange zest down to and including the vinegar.
Bring to boil stirring constantly so you don't get any scorching then lower to a simmer & let simmer uncovered on low for 45 minutes stirring occasionally.
Add spice bag, allspice & curry powder. Stir in and let simmer for another 30 minutes or until thick enough to mount up on a spoon.
Take out the spice bag.
Spoon into 1/2 pint jars & leave 1/2 inch headspace, wipe jar rims, put lids on.
Process in water bath for 10 minutes.
Best after at least a month of fermenting.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 49.7mg||2 %|
|Potassium 624.8mg||16 %|
|Total Carbohydrate 169.4g||50 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 164.7g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 664
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