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Jewish Recipes --> Recipes --> Jewish Holidays --> Sukkot

 Citron [Etrog / Esrog] Slices Cooked in Syrup
  • 4 large citrons (lemons, oranges, tangerines or etrog)
  • 5 cups (1 kg) sugar
  • 2 cups (500 mL) water
  • Juice of 1/2 lemon

Wash the citrons / etrog and leave them to soak in cold water for at least 3 hours. Then cut them into thick slices (about 1/3 inch (1 cm)) and remove the seeds.

Put the sugar, water, and lemon juice in a large pan and bring to the boil. Put the citron slices in, pressing them down into the syrup. Put the lid on and simmer gently for 1-1 1/2 hour, or until they are very soft. Lift out the slices and arrange on a serving dish. Reduce the syrup by simmering, uncovered, until it has thickened enough to coat a spoon, and pour a little over the slices. (Leftover syrup can be kept in a covered jar.)

VARIATIONS:

Use oranges instead of citron. These are usually soaked in water for 1 hour. It is also very common to quarter the oranges instead of slicing them. Soak whole oranges in water for an hour (if using bitter oranges, for a whole day, changing the water a few times).

Wash and boil 2 lbs (1 kg) whole oranges for about 20 minutes, or until they feel soft. Cut them into quarters and remove the seeds.

Then put them in a pan with 5 cups (1 kg) sugar, the juice of 1/2 lemon, and enough water to cover them, and simmer for 1 1/2 hours, or until they are very soft and the syrup is reduced.

Tangerines: Use very small ones - with tight skins. Cut them in half across the segments and cook them in syrup.

This makes a most delicious and easy dessert to serve as an accompaniment to a citrus cake or a plain rice pudding. It surprises everyone. This recipe is from Tunisia and Morocco, but it is also made by Jews in Italy. You can serve the slices sprinkled with a little cinnamon and chopped pistachios and with a dollop of cream.
 

Desserts -- Sukkot

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods