Advertisement
Easy
By Mary Norwak
Published 1978
Cut the oranges in half and squeeze out the juice. Cut up the flesh and shred the peel finely. Put the orange peel and flesh, juice and water into a pan. Tie the pips into a piece of muslin and suspend in the pan. Simmer for 1½ hours. Remove the bag of pips and squeeze the juice into the pan. Peel and core the apples and cut them into slices. Simmer the apples in 4 tablespoons water until soft