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  Aubergine (Eggplant) Preserve -- Melitzanki Glyko
  Bitter Orange Preserve -- Nerantzi Glyko
  Grape Juice Spoon Sweet -- Retseli
  Quince Jam -- Kithoni Glyko
  Sour Cherry Preserve -- Visino Glyko




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Bitter Orange Preserve -- Nerantzi Glyko
10 thick skinned, bitter Orange
6 cups Sugar
2 cups Water
1  Lemon
1/2 cup Corn Syrup

Grate orange skins lightly to remove the zest. Rinse and cut peel into quarters or sixths. Roll up tightly each piece and using a needle, thread 18 rolls together and tie the ends of the thread to prevent unrolling.

Put the rings of peel in a large saucepan with plenty of cold wateeer and leave until the following day. Drain and pour over fresh water. Boil th eorange peel rolls until tender, changing the water at least twice to remove bitterness. Drain and remove the thread.

Boil the sugar with the water for a few minutes and add the orange peel rolls. Boil for 15 minutes, remove from heat and leave in syrup until next day. Take out with a perforated spoon, and place on a platter. Boil the syrup again until it is thick and sheets off the spoon like jelly. Add the orange peel rolls, the lemon juice and the corn syrup. Simmer for a few minutes or until, when tested, the syrup sheets off the spoon like jelly.


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