Seville (Marmalade) Oranges (2kg)

Seville oranges are aromatic with a sour, acidic, tangy, and somewhat bitter taste. A cross between a pomelo and a mandarin,

Seville oranges earned their name from Seville, Spain, where they were introduced from Asia during the 12th century and became a symbol for the city.Though the Spanish city is lined with the orange trees, Seville oranges are predominately exported from Spain to England to make orange marmalade, and due to the sour nature of the oranges, they are also preferably used in cooked rather than fresh preparations. They are usually available from December to March.

Seville oranges are best suited for juicing and zesting as their bitter and sour flesh is unpalatable when used raw. The sharp juice makes a wonderful alternative to lemon juice and produces marvelously tangy sauces and piquant salad dressings.

Suggested Recipe:

Seville Orange Marmalade 

INGREDIENTS

• 3 pounds (1.36 kg) of seville or bitter oranges (6 to 12 oranges, depending on the size of the oranges)
• 6 to 8 cups water
• 2 lemons – 1 regular lemon and 1 Meyer lemon
• 5 to 6 cups white granulated sugar (or more to taste)

1. Halve the oranges and squeeze out the juice and pips. Tie the pips, and any membrane that has come away during squeezing, in a piece of muslin. Slice the orange peel thinly or thickly, as preferred, and put it into a preserving pan with the orange and lemon juices, muslin bag and 3.4 litres (6 pints) water.
2. Simmer gently for about 2 hours or until the peel is very soft and the liquid has reduced by about half.
3. Remove the muslin bag, squeezing it well and allowing the juice to run back into the pan. Add the sugar and heat gently, stirring until it has dissolved. Bring to the boil and boil rapidly for 15min or until setting point is reached.
4. Take the pan off the heat and remove any scum with a slotted spoon. Leave to stand for 15mins, then stir to distribute the peel. Pot into sterilised jars.