 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time. Ingredients:
3 cups cactus pieces, cleaned of spines and cubed |
3 cups sugar |
1/2 cup water |
1 tablespoon lemon juice (fresh is best) |
2 tablespoons orange juice (fresh is best) |
food coloring (optional) |
Directions:
1. Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces.
2. Soak overnight in cold water.
3. Drain very well.
4. Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch.
5. May be tinted with food coloring if desired.
|
|