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                       KOTONJATA (CHRISTMAS CANDY)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Fruits
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13       lg           Quince
   2                    Lemons
   2       c            Water
                        Sugar
   1       c            Lemon juice -- strained

  Select desired number of even colored (not spotted)
  quince.  I use 13 large quince.  Wash and peel as you
  would an apple.  Use a shredder and grate on largest
  holes.  Place all meat in a heavy pot with juice of 2
  lemons and 2 cups of water.  Cook over lowest flame
  for at least an hour or an hour and a half.  Test to
  see if quince is soft. Remove from fire. Measure the
  cooked quince by cup and return to pot. Add equal
  number of quince and sugar in the same pot.  Stir well
  until blended. Cook on medium heat, watching carefully
  that it doesn't scorch. Reduce heat to lowest setting
  for an hour, stirring frequently. After first half
  hour add 1 cup strained lemon juice. Test quince by
  placing a teaspoonful on a small plate. If it doesn't
  run, it's ready to pour on platters or in Pyrex
  bakiing dish about 1/4 inch thick.  Let dry for 3
  days, turning frequently. Cut in smaller pieces to
  help turn easier.  When hardened, wrap and refrigerate
  until used.
  
  Source: Anka Prkacin "Our Favorite Recipes" St.
  Anthony Croatian Catholic Church Typed for you by
  Karen Mintzias
 


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