1/2 cup white sugar
1/2 cup orange juice
1 3/4 teaspoons lemon juice
1 teaspoon lime juice
1 pinch salt
1 teaspoon white vinegar
1/4 teaspoon hot water
1 teaspoon grated orange rind
1 teaspoon grated pecans or nuts
1/2 teaspoon lemon juice
1/2 cup sour cream
1 teaspoon Worcestershire sauce
3 tablespoons olive oil
1/2 teaspoon red wine vinegar
3 tablespoons white wine
2 teaspoons orange zest
1/2 cup chopped fresh strawberries
1/2 teaspoon lemon juice
4 tablespoons milk
1 teaspoon lemon juice
In a simple saucepan, mix together sugar, orange juice, ¾ cup water, lemon juice, lime juice, salt, 1/2 cup vinegar, hot water, orange peel, dark pecans or nuts, ½ teaspoon lemon juice and 2 tablespoons milk.
Heat oven to 350 degrees F (175 degrees C). Add 1 teaspoon lemon juice and 1 tablespoon milk and cook until mixture is thick. Stir in 1 teaspoon orange peel and 1 tablespoon vinegar. Stir in soldering iron and bake 25 minutes.
You can prepare the reserved sauce as well, or just add the sauce one tablespoon at a time to evaporate the excess liquid but be sure to use a large bowl. Place almonds and pecans or nuts into bowl and pour over sauce. Pour just enough water to cover almonds; stirto prevent further drying out. Spoon sauce over the flour until just slightly thick. Fold into saucepan while still hot. After 3 minutes remove from heat and whisk second sauce out of pan.
Spoon 2 tablespoons reserved sauce over the fruit, coating well. Place crown over sauce layer and sprinkle with 2 cinnamon sticks. Spoon reserved sauce over fruit. Once set, refrigerate for 3 days or until ready to serve.