Important Notice
Magical Christmas planned at Doddington Hall & Gardens

Seville Orange Recipes

Seville oranges have arrived in our Farm Shop. To the Tudors, these bitter globes were ‘golden apples’, a luxury to brighten up the winter.

Sevilles are traditionally used to make marmalade and have a very short season so get that pan bubbling away soon. As an alternative they can be used to make an orange liqueur, there is just a bit of a wait before you can drink it (see recipes below).

Seville Orange Marmalade

Makes about 10 cups

Ingredients

4 medium Seville oranges (1kg)
2 litres water (8 cups)
2.4kg sugar approximately (11 cups)

Method

  1. Slice unpeeled oranges very thinly, reserve seeds.
  2. Put seeds and 1 cup of the water in a small bowl, cover and set aside.
  3. Place sliced oranges in a large bowl with the remaining water and cover. Leave both to stand overnight.
  4. Drain seeds and reserve the liquid, combine fruit mixture and seed liquid in a large saucepan, bring to the boil, Reduce heat, simmer, covered, about a hour or until rind is tender.
  5. Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture.
  6. Return fruit mixture with sugar to pan, stir over heat, without boiling, until sugar dissolves. Boil uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested. Stand for 5 minutes.
  7. Pour hot marmalade into hot sterilised jars, seal while hot.

Serving Instructions

Seville Orange Liqueur

Ingredients

4 Seville oranges
350ml white wine
150g caster sugar
300ml vodka

Method

  1. Peel the zest from the oranges using a vegetable peeler
  2. Put the zest into a sterilized bottle or jar and cover with the other ingredients (always make sure the zest is covered with liquid)
  3. Seal and shake well, continue to shake every day until the sugar has dissolved
  4. Leave in a cool dark place for a couple of weeks, then enjoy!

Serving Instructions

“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.