Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hager Estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Peel oranges and remove white pith.
  2. Over a bowl positioned to catch the juice separate segments of each orange from the membrane with a sharp knife and discard seeds.
  3. Squeeze residual juice from membranes into the bowl and reserve.
  4. Put pine nuts in small sauté pan and cook over medium heat for 6 minutes shaking pan occasionally until nuts are golden brown.
  5. Transfer pine nuts to a small bowl.
  6. Put shallots,garlic, vinegars and reserved orange juice into the sauté pan.
  7. Bring to a boil over low heat then stir in the black pepper.

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