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Sweet Orange Preserves

Preserves are sometimes made of the halved fruit, with the rind. In this case the oranges should be halved and cored sufficiently to remove seeds and the heaviest rag. It is sometimes considered necessary to let the fruit remain in weak brine over night, in the morning draining, placing in fresh water, bringing to a boil and repeating the process. At other times the prepared fruit is at once put on in fresh water and boiled till tender, replacing the water once. When translucent add equal quantity of hot sugar and cook till sufficiently thick. Still another form is to remove entirely the yellow rind, cooking the halved or quartered fruit till tender, then adding sugar; or to prepare as a compote, placing the prepared fruit in hot syrup and cooking down till ready to seal.

Orange Preserves may be varied as is the marmalade or by the addition of other citrus fruits, or barberry or cranberry syrup.