Recipe by Cooking Light October 1998

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Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Carefully remove the rind from lemon and orange using a vegetable peeler, making sure to avoid the white pith just beneath the rind. Cut citrus rind into 1- x 1/4-inch-thick strips. Combine the rind strips, cider, and remaining ingredients in a Dutch oven. Bring the mixture to a simmer over medium heat, and cook until reduced to 4 cups (about 30 minutes). Strain the mixture through a sieve over a bowl, discarding solids.

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Nutrition Facts

98 calories; calories from fat 1%; fat 0.1g; poly fat 0.1g; protein 0.1g; carbohydrates 24.7g; fiber 0.2g; iron 0.5mg; sodium 6mg; calcium 10mg.
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