Yansi Fugel
Spring Trunk Show 2002

Signature Designs
Versatile
• Modern Silhouettes
in Exclusive Fabrics

CURRANT
PRESERVES

(Mrouziya)
Serves 12
Mrouziya (pictured above) is
one of the gastronomic highlights
of the feast of La Mimouna.

1 pound dried black
currants, rinsed quickly
under running water
11/4 cups sugar
1/3 cup water, or more
Juice of 1/2 lemon
1/2 teaspoon ground
cloves
15 walnut halves

In a large, nonreactive saucepan,
combine the currants, sugar, and
1/2 cup water over medium heat.
Cook, stirring occasionally, until the
mixture begins to bubble gently, 8
to 10 minutes. Add the lemon juice
and cloves. Decrease the heat to
low and cook, stirring occasionally,
until most of the water has evapo-
rated. Add water, a tablespoon at a
time, if the mixture becomes too
dry. It should thicken and turn the
color of dark caramel. This process
may take 30 to 40 minutes.
Reserve 5 or 6 walnut halves for
garnish. Combine the remaining
nuts with the currant mixture and
remove from the heat. Allow to
cool and store in a tightly sealed
container in the refrigerator.
Reheat the mrouziya over low
heat for 20 to 30 minutes. Pour the
warm preserve into a festive
compotier, and garnish with the
reserved walnut halves. Serve in
individual saucers and savor with a
small spoon.

YAN Si: FU

Thursday, March 7
through
Saturday, March 23

Inside Orchard Mall • Orchard Lake Road, North of Maple • (248) 626-0886

sTyL,E. AT THE JN • MARCH 2002 • 15