The sour orange preserves, traditional to Paraguay, are made by boiling orange peels in cane honey. This sweet-tart dessert, full of flavor and nutritional value, is perfect to enjoy after a meal. A delight to savor on any occasion.
The sour orange preserves are carefully prepared, requiring several days of process to reach the desired point.
The peels acquire a sophisticated color and a sweet-tart texture that delights the palate.
A delicious addition to the table, ideal to accompany a variety of cheeses and cold cuts.
Sour Orange Preserves (Koserevá)
Ingredients
700 grams of Apepú peels
400 milliliters of Cane honey or dark honey
250 grams of Sugar
4 Cloves
1 cup of Water
Preparation
Step 1 : The orange segments were soaked in plenty of water, changing the water about 3 times a day for 4 days.
Step 2 : Then, they were placed in a saucepan, covered with water, and boiled for about 5 minutes, discarding the water.
Step 3 : This process was repeated about 4 times.
Step 4 : In another saucepan, a syrup was prepared with sugar, cloves, molasses, and water.
Step 5 : Once ready, the cooked orange segments were added and simmered over low heat for about 2 hours until the peels acquired color.
Step 6 : Subsequently, they were left to cool and stored in glass jars.
Step 7 : These candied orange segments can be served accompanied by Paraguayan cheese.
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