Sugar (more or less depending on the sweetness of the oranges)
1 Teelöffel
cinnamon
1 Prise
clove
1 x ca. 30 g
cointreau optional
die Zubereitung:
I run them through an old-fashioned meat grinder fitted with the finest die. I've also done it in processor. You get different textures, but both work just fine.
