You are here

Stuffed Lemons

Diner.Americana's picture
  Lemons 3
  Vinegar 2 Cup (32 tbs)
  Sugar 6 Cup (96 tbs)
  Lemon juice 1 Cup (16 tbs)
  Cinnamon bark 8 Inch
  Red food coloring 4 Tablespoon
  Ground dried figs 2 Cup (32 tbs)
  Ground raisins 2 Cup (32 tbs)
  Groundnuts 2 Cup (32 tbs)
  Maraschino cherries 1⁄2 Cup (8 tbs)
  Maraschino cherry halves 1⁄2 Cup (8 tbs)

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.
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.
Process in water bath for 15 minutes.
Slice with sharp knife.
Serve with meat or fowl.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8885 Calories from Fat 1254

% Daily Value*

Total Fat 150 g230.4%

Saturated Fat 20.9 g104.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 158 mg6.6%

Total Carbohydrates 1918 g639.4%

Dietary Fiber 97.4 g389.7%

Sugars 1686 g

Protein 103 g206.9%

Vitamin A 5.3% Vitamin C 435.3%

Calcium 146.2% Iron 178.7%

*Based on a 2000 Calorie diet

Stuffed Lemons Recipe