Recipe by mollypaul

From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.

Ingredients Nutrition

  • 3 cups cactus pieces, cleaned of spines and cubed
  • 3 cups sugar
  • 12 cup water
  • 1 tablespoon lemon juice (fresh is best)
  • 2 tablespoons orange juice (fresh is best)
  • food coloring (optional)

Directions

  1. Clean off any spines and glochids (the little hairy spines) from your cactus paddles; peel green skin and cube into 1 x 1/2 inch pieces.
  2. Soak overnight in cold water.
  3. Drain very well.
  4. Make a syrup of sugar, water and fruit juices; add cactus and cook until syrup is nearly all absorbed, taking caution not to scorch.
  5. May be tinted with food coloring if desired.

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