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Ingredients
2 blood oranges
2 navel oranges
2 grapefruit
2 lemons
3 cups sugar
½ teaspoon mustard powder, or to taste
1 cup peeled, sliced fresh horseradish
1 small bunch fresh thyme, tied into a bundle
Nutritional analysis per serving
94 grams carbs; 365 calories; 4 grams fiber; 128 milligrams sodium; 2 grams protein; 88 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about ⅛-inch wide. Juice all fruit into a medium bowl; set aside.
- Step 2
Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.
- Step 3
Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.
- Step 4
Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.
Private Notes