Recipe - Ruby Port And Rhubarb Marinade For Pork (Djks)

4 cup Quince; Peeled And Chopped
3 cup Water
2 cup Sugar
One fourth cup Lemon Rind; Julienned
One fourth cup Fresh Lime Juice

Combine all ingerdients in a large saucepan; bring to a boil. Reduce heat
to medium, and cook 1 hour and 15 minutes or until thick (mixture will
continue to thicken as it cools). Cool. Store marmalade in an airtight
container in refrigerator up to 2 weeks.

Recipe by: Cooking Light

Posted to EATLF Digest by sherilyn70@earthlink.net on Apr 16, 1999,
converted by MM_Buster v2.0l.