*  Exported from  MasterCook  *
                        KOTONJATA (CHRISTMAS CANDY)
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candies                          Fruits
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   13       lg           Quince
    2                    Lemons
    2       c            Water
    1       c            Lemon juice -- strained
   Select desired number of even colored (not spotted)
   quince.  I use 13 large quince.  Wash and peel as you
   would an apple.  Use a shredder and grate on largest
   holes.  Place all meat in a heavy pot with juice of 2
   lemons and 2 cups of water.  Cook over lowest flame
   for at least an hour or an hour and a half.  Test to
   see if quince is soft. Remove from fire. Measure the
   cooked quince by cup and return to pot. Add equal
   number of quince and sugar in the same pot.  Stir well
   until blended. Cook on medium heat, watching carefully
   that it doesn't scorch. Reduce heat to lowest setting
   for an hour, stirring frequently. After first half
   hour add 1 cup strained lemon juice. Test quince by
   placing a teaspoonful on a small plate. If it doesn't
   run, it’s ready to pour on platters or in Pyrex
   bakiing dish about 1/4 inch thick.  Let dry for 3
   days, turning frequently. Cut in smaller pieces to
   help turn easier.  When hardened, wrap and refrigerate
   until used.
   Source: Anka Prkacin “Our Favorite Recipes” St.
   Anthony Croatian Catholic Church Typed for you by
   Karen Mintzias
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