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Esrog (Citron) Compote
Source: Enlitened Kosher Cooking by Nechama Cohen

Cooked, sweetened citron with quince.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 11.3
Total Carbs 22.4 g
Dietary Fiber 0.3 g
Sugars 19.5 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 47.9 mg
Protein 0.1 g
Sodium 0.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In order to preserve their freshness, store esrogs in a container filled with cold water until you are ready to cook them.
  2. Slice the esrogs very thinly into rounds, with the peel still on, and remove all the seeds.
  3. Cover with cold water and bring to a boil.
  4. Change the water and bring to a boil again. Do this about 6 times to reduce the esrogs' bitterness.
  5. At the last boiling of the esrog, add the quince apple and cook until soft.
  6. Add lemon juice and sugar substitute to taste.

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