seville orange marmalade

According to legend, a gallant Spanish knight returning from the Crusades in the 11th Century, brought a gift of great value for his beloved. But to her dismay, instead of receiving a costly treasure, she was given an orange. After overcoming her shock, the lady ate the orange and planted the seed, which brought Seville oranges to Europe. These oranges are bitter and thick-skinned, often with a bumpy and irregular surface. They are not really meant for eating but make the most wonderful marmalades and can be used in cooking. Seville oranges have a very short season, being available only in January. Whilst they lend themselves very well to puddings (especially bittersweet dark chocolate puddings), they are also excellent in rich savoury sauces (eg duck in orange sauce)

A Marmalade recipe

Makes: 4.5kg (10lb)

1.36kg (3lb) Seville Oranges

2.7kg (6lb) Sugar

2.8lt (5 pints) Water

2 Lemons

Remove the peel from the oranges and cut into strips as thin - thick