Stuffed Lemons Recipe
Ingredients
| Lemons | ||
| Vinegar | 2 Cup (16 tbs) | |
| Sugar | 6 Cup (16 tbs) | |
| Lemon juice | 1 Cup (16 tbs) | |
| 2 4-in. pieces of cinnamon bark | ||
| Red food coloring | 4 Tablespoon | |
| Dried figs | 2 Cup (16 tbs) | |
| Raisins | 2 Cup (16 tbs) | |
| Nuts | 2 Cup (16 tbs) | |
| Maraschino cherries | 1/2 Cup (16 tbs) | |
| Maraschino cherry halves | ||
Directions
Cut small holes in ends of lemons.
Remove pulp; discard.
Place lemon shells in saucepan;add water to cover.
Bring lemon mixture to a boil.
Simmer for 15 minutes.
Drain.
Cover with water; return to a boil.
Cook for 10 minutes.
Drain; repeat process.
Com- bine vinegar, sugar, 1 cup water, lemon juice, cinna- mon, food coloring and grenadine; add lemon shells.
Simmer lemon mixture for 30 minutes or until ten- der.
Remove lemon shells; reserve syrup.
Combine figs, raisins, nuts and cherries; blend well.
Stuff lemons with ground mixture; seal ends with mara- schino cherry halves.
Pack in sterilized jars; fill jar with reserved syrup.
Seal.
Process in water bath for 15 minutes.
Slice with sharp knife.
Serve with meat or fowl.
Remove pulp; discard.
Place lemon shells in saucepan;add water to cover.
Bring lemon mixture to a boil.
Simmer for 15 minutes.
Drain.
Cover with water; return to a boil.
Cook for 10 minutes.
Drain; repeat process.
Com- bine vinegar, sugar, 1 cup water, lemon juice, cinna- mon, food coloring and grenadine; add lemon shells.
Simmer lemon mixture for 30 minutes or until ten- der.
Remove lemon shells; reserve syrup.
Combine figs, raisins, nuts and cherries; blend well.
Stuff lemons with ground mixture; seal ends with mara- schino cherry halves.
Pack in sterilized jars; fill jar with reserved syrup.
Seal.
Process in water bath for 15 minutes.
Slice with sharp knife.
Serve with meat or fowl.
Chef
