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SouthInYourMouth
Orange-cranberry jam with laurel
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Ingredients
Directions
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Peel the oranges and cut 2 tablespoons of strips of the peel. Divide the oranges into quarters and collect the juice.
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Remove the seeds and white skins and cut the segments into smaller pieces.
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In a pan with a thick base, bring the strips of orange peel, orange pieces with orange juice, laurel leaves, jelly sugar and extra orange juice to the boil.
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Cook for 6-7 minutes while stirring and let the moisture evaporate slightly.
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Add the cranberries and cook for about 3 minutes so that the cranberries do not cook completely.
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Scoop off any foam and remove the bay leaves.
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Pour or scoop the jam into the pots up to the edge. Stir with a clean spoon in each pot so that the fruits are nicely distributed.
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Turn the lids on and put the filled pots aside.
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Nutrition
1120Calories
Sodium0% DV0g
Fat3% DV2g
Protein4% DV2g
Carbs89% DV267g
Fiber0% DV0g
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