Wednesday, January 9, 2019 |
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
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.
SEVILLE ORANGE LIQUEUR
4 Seville oranges
350ml white wine
150g caster sugar
- 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!