Orange-flavored Turkish Paste Recipe ingredients

• 3 level tablespoonfuls of granulated gelatine
• 2 tablespoonfuls of lemon juice
• 4 tablespoonfuls of Curacoa
• 2/3 cup of orange juice
• ½ cup of candied cherries, chopped fine
• 2 cups of granulated sugar
• ½ cup of cold water

To prepare this Orange-flavored Turkish Paste Recipe, first let the gelatine stand in the orange juice until it has absorbed the liquid. Stir the sugar and water over a slack fire until the sugar is dissolved, then add the softened gelatine and heat to the boiling point; let boil twenty minutes after boiling begins; remove from the fire and let cool a little, then add the lemon juice, wine and fruit, and turn into an unbuttered bread-pan. Let stand in a cool place overnight. To unmold sift XXXX, or confectioner's, sugar over the top of the paste; with a sharp-pointed knife, loosen the candy at the edge, where it adheres to the pan, then gently and slowly pull the past, in a compact sheet, from the pan and dispose on a board dredged with confectioner's sugar. Cut the paste into strips and then in cubes with a sharp knife. This may be done easily, if sugar be kept between the knife and the paste. Roll each piece in the sugar. This candy is at its best after a few days. Grated rind of orange may be used in place of the wine.