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  • Gingiulena
    Recipe contributed by Brunina Reilley
    Town/Region of Recipe: Isca sullo Ionio, Calabria
    • 1 pound sesame seeds
    • 3/4 pint honey ( OR 1 and 1/2 cups OR 3/4 pound)
    • 1 pint grape jelly or jam
    • 1/4 pint vinocotto (which is cooked wine). If you don't have cooked wine, use additional grape jelly. (You can make the vinocotto by cooking a pint or more of wine until you have 1/4 cup of thickened wine.)
    • 1 tablespoon sugar
    • 3/4 cups walnuts or almonds-optional
    • 1 teaspoon orange rind
    Place raw seeds on a baking sheet and toast under the broiler until golden brown. In medium sauce pan combine honey, jelly (or jam), vinocotto and sugar. Cook slowly until this changes color and darkens. Add walnuts, sesame seeds, and orange rind. Cook on top of stove until all the seeds are coated-maybe 1/2 hour. Stir to prevent burning. The longer you cook this, the harder it gets. Coat cookie sheet lightly with butter. Spread sesame mixture to 1/4 inch thickness. Cut into pieces. Enjoy! But watch your teeth. :-)

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