Nobody's Mad

Here is our favorite recipe for orange filling.  You’ll use it often for cakes and tarts. because it is so simple and inexpensive.  And your vegan friends (or you, if you are one) will appreciate the fact that this recipe contains no eggs.  It’s important to use smallish, flavorful oranges for this one– not the big, watery kind with thick skins.  Navels are all right if the are small, or try Valencias.

Stir together in a heavy saucepan–

• I cup sugar
• 4 T. cornstarch
• 1 cup orange juice
• 2 T.* grated orange rind (requires four or more small oranges)
• 1 1/2 T. lemon juice
• 2 T. butter or solid margarine
• 1/2 t. salt

Stirring constantly, bring the mixture to a good, solid boil (almost “rolling”) over medium heat, and continue boiling for one minute (continuing to stir as well).  Cool the mixture before using.

*  We suggest you experiment.  Use this amount the first time.  If you want to ramp up the orange flavor the next time, try using 3 T.