Tuesday, January 7, 2020 |

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).




Makes about 10 cups

4 medium Seville oranges (1kg)

2 litres water (8 cups)

2.4kg sugar approximately (11 cups)


  • Slice unpeeled oranges very thinly, reserve seeds.
  • Put seeds and 1 cup of the water in a small bowl, cover and set aside.
  • Place sliced oranges in a large bowl with the remaining water and cover. Leave both to stand overnight.
  • 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.
  • Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture.
  • 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.
  • Pour hot marmalade into hot sterilised jars, seal while hot.




4 Seville oranges

350ml white wine

150g caster sugar

300ml vodka


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