From: email@example.com (Micaela Pantke) (COLLECTION) Date: Thu, 19 Aug 93 10:31:32 +0200 From: firstname.lastname@example.org (Karl Edward Boggs) Actually the second isnt very different but a little thicker. Bring 1 cup of orange juice (you can mix in smashed berriers for color and more flavor) and 1 cup sugar and some lemon and/or orange peel to a boil and simmer for 10 minutes. (You can add cinnamon, cardamom, ginger, or nutmeg but only a tiny amount!!!!) Strain the stuff and let it cool. Mix in one tablespoon Grand Marnier and for a really neat addition a tablespoon of orange flower water. I have topped fruit pastries with this stuff, but I expect it would be very good to dip fresh fruit in. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.5mg||0 %|
|Potassium 127.9mg||3 %|
|Total Carbohydrate 156.5g||46 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 156.3g|
|Protein 0.4g||1 %|
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Calories per serving: 609
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