For information about the sour orange, its history and popular uses visit:

http://users.kymp.net/citruspages/souroranges.html

Here are a few recipes I rustled up for ya'll! Let us know how they turn out if you try them!!!

Sour Orange/Mojo Sauce

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it brown or it will be acrid tasting, just about 30 seconds should do it.

Add the sour orange juice, cumin and salt and pepper. STAND BACK; the sauce may sputter. Bring to a rolling boil. Taste and correct seasoning, if needed

Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.

Sour Orange Pie

Ingredients:

• 1 cup granulated sugar, divided
• 5 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
• 1 1/2 cups fresh sour orange juice, strained, or 1 cup orange juice and 1/2 cup lemon juice
• 4 egg yolks, beaten
• 2 tablespoons butter
• 9-inch baked pastry shell, homemade or purchased
• .
• Meringue:
• 4 egg whites
• 1 teaspoon vanilla
• 1/2 cup granulated sugar

In a saucepan combine 1/2 cup of the granulated sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. Bring the mixture to the boil over medium-low heat, stirring constantly until it begins to thicken. Remove from the heat.

With an electric mixer, beat together the remaining 1/2 cup of granulated sugar and the egg yolks until thicken and light in color. Beat in 1/2 cup of the hot juice mixture, then add all of the yolk mixture to the contents of the saucepan, stirring constantly. Stir over medium-low heat until thickened, but do not let the mixture boil. Remove from heat, stir in butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350°.

Meanwhile, make the meringue topping. Beat the egg whites and vanilla to soft peaks. Gradually beat in the sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell.

Bake for 15 minutes, until the meringue is golden brown and thoroughly cooked. Cool thoroughly before serving.