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Recipe Summary

Yield:
2 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a juicer, extract juice from oranges. Pour juice through a wire-mesh strainer into a bowl; press with back of spoon against sides of strainer to squeeze out 3 1/3 cups juice. Discard pulp and seeds remaining in strainer.

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  • Combine juice, sugar, and syrup in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes, stirring frequently. Remove from heat, and skim off foam. Let cool. Cover and store in refrigerator up to 10 days. Serve with gingerbread or French toast or in sparkling water.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

35 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.2g; carbohydrates 8.9g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 0mg; calcium 0mg.
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