Purists/traditionalists of this dish will scream at the addition of butter, just not done (or really any fat, as it's not required.) I'd also substitute honey to taste for all of the white sugar, or perhaps adding a little brown sugar too. I understand the modern twist of using fresh ginger; personally I prefer cinnamon, occasionally nutmeg, and even a dash of generic curry powder to bring out the citrus flavor for a different taste. Baking at 350 or even 325 IMHO carmelizes the top, although it's not as easy as using a slow cooker. All in all, everyone has their own favorite variation of this old-time dish.
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Purists/traditionalists of this dish will scream at the addition of butter, just not done (or...