Kosereva (Paraguayan Sour Orange Peel in Molasses)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Kosereva (Paraguayan Sour Orange Peel in Molasses)

A dark, glossy, bittersweet preserve of thin sour orange peel in molasses syrup, served with fresh cheese. Seville or other bitter oranges stand in for the apepu. Makes 4 half-pint jars in about 4 hr 45 min.

Prep 45 min

Cook 240 min

Total 4 hr 45 min

Yield 4 half-pint jars

Diet Dairy free, Gluten free, Vegan

Ingredients

Adjust yield

half-pint jars

2 ½ cups (600 g)sour (Seville) orange peel, removed in wide, thin strips with no pulp, cut in 1/2-inch (1 cm) strips
2 cups (400 g)granulated sugar
1 ½ cups (360 ml)dark (blackstrap) molasses
1 ½ cups (360 ml)water
¾ tsp (2 g)whole cloves

Fresh ingredient guides

OrangesHow to pick, season & nutrition · 62 kcal per 131 g

Baking tools for this recipe

Convert to grams Scale it Change the pan

Instructions

Cover the peel strips with cold water in a pot, bring to a boil, and boil 4 minutes. Drain and discard the water. Repeat this blanching 4 more times to draw out the bitterness.
Combine the sugar, molasses, water and cloves in a wide, heavy pot and bring to a simmer, stirring until the sugar dissolves.
Add the drained peels. Cook on low heat, uncovered, stirring now and then, for 2 to 3 hours.
The peel is done when it is deep brown, translucent and tender, and the syrup coats a spoon and thickens as it cools. Add a splash of water if it reduces too quickly.
Cool completely, remove the cloves, and pack into clean jars with the syrup.
Serve in small portions, traditionally with a slice of fresh Paraguayan cheese.

Tips

Peel thin; white pith stays bitter even after boiling.
Keep the heat very low so the molasses does not scorch.
If sour oranges are not available, use grapefruit or pomelo peel, which is also bitter.
This is a refrigerator preserve, not a canned one. Keep refrigerated or frozen; do not store at room temperature in jars.

Made this?

Log it to keep your bakes, ratings and notes together in My Kitchen.

Be the first to share one.

Recipe FAQ

How long does it take to make kosereva (paraguayan sour orange peel in molasses)?

Plan on 45 minutes of prep and 4 hours of cooking. The recipe makes 4 half-pint jars.

How should I store kosereva (paraguayan sour orange peel in molasses)?

Refrigerate in clean jars up to 1 month or freeze in small containers up to 6 months.

Can I make kosereva (paraguayan sour orange peel in molasses) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

Kosereva is made in Paraguay from the peel of the sour orange (apepu), simmered for hours in dark molasses. Serve it with fresh cheese.

Estimated · per serving

Nutrition

Per serving = 1 of 4 servings this recipe makes.

828 Calories / serving

0.3g Fat

213.8g Carbs

1.4g Protein

209.9g Sugar

Whole recipe (4 servings): ~3312 cal · 1g fat · 855g carbs · 6g protein · 840g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.