Recipe ingredients and directions:

1/2 cup 1" strip orange peels (thick oranges)
4 tbsp. melted butter
1 cup sugar
pinch saffron
3/4 -> 1 cup water
1/4 cup pistachio nuts, skinned and slivered
1/4 cup slivered almonds
1 tbsp. lemon juice

In a saucepan, cover orange peels with slightly salted water to cover 2 inches over top of peels.
Cook until tender. Drain and rinse with cold water several times until bitterness disappears.
Dry peels with paper towel.

To melted butter, add sugar and saffron and 3/4 cup of water. More water may be added. Add nuts,
orange peels, lemon juice and cook gently until it thickens to the consistency of marmalade or
until water is mostly absorbed. Set aside.

If you wish, you may add a package of dried apricots and 1/2 package of pitted prunes which has
been soaked with water to cover and let set overnight Next day, add 1/2 cup sugar and cook
approximately 10-15 minutes until tender and add all this to marmalade mixture. Refrigerate.

Note: This sauce may be used as topping for white pilaf or sponge cake.

Makes 1-1/2 cups

Category: Armenian Recipes