Raisin Orange Turnovers
|Seedless raisins||1 3⁄4 Cup (28 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Quick cooking tapioca||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated orange rind||2 Teaspoon|
|Pastry||1 (Made With 2 Cups Flour)|
Combine raisins, water, and orange juice in saucepan.
Bring to a boil and boil for 5 minutes.
Then add sugar, tapioca, cinnamon, and salt.
Cook, stirring constantly, until mixture comes to a boil.
Remove from heat; add vinegar, butter, and orange rind.
Roll pastry very thin (less than 1/8 inch) and cut into 6-inch circles or 5-inch squares.
Put about 3 tablespoonfuls of filling on one side of each circle or square, moisten edges, fold over, and seal edges with floured fork.
Brush lightly with cream, if desired.
Bake in preheated hot oven (425 °F.) for about 20 minutes.
Makes 8 to 10.