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Stuffed Lemons

Diner.Americana's picture
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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