Etrog recipes from Uzi-Eli Hezi

Don’t throw out your etrogim after the holiday!

By MELANIE LIDMAN
September 28, 2010 06:10
1 minute read.
Uzi-Eli Hezi cooking up an etrog recipe

311_etrog juice. (photo credit: Marc Israel Sellem)

 
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Don’t throw out your etrogim after the holiday. Here are two of Uzi-Eli Hezi’s easier recipes for using your etrog post-Succot.


Etrog liquor:

Put the etrog in a sealable jar with 95 percent alcohol (use more than one etrog for a stronger taste). Wait for the alcohol to turn yellow as it leeches the juice out of the etrog. After six to eight weeks, add sugar according to taste, and seal the jar again for a few more weeks. The liquor will be ready to enjoy by Tu Bishvat.

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Etrog jam:

Cut the etrog into cubes and throw out the pulp.

Boil the etrog pieces in water, twice, and then throw out the water. In fresh water, add the etrog and the etrog’s weight in sugar, so there is a 1:1 ratio of etrog to sugar. Add some water, depending on how liquidy you want the jam to be.

Boil the etrog and sugar until just before it burns. The jam can be stored in a sealable container in the refrigerator.

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