
Rambling Vines
Since it is almost persimmon time, I decided to pass along a couple persimmon recipes, neither of which I have tried. But they sound uncomplicated enough for anyone who knows a skillet from a stewer. One is for Persimmon Marmalade, and it calls for two cups persimmon pulp, once can apricots (seeded and mashed), two oranges (juice and peel). Mix ingredients and add one cup sugar to mixture. Cook until thick and transparent.









