Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 18 Seville or sour oranges 6-10 cups sugar DIRECTIONS Wash oranges and use a vegetable peeler to remove rind from 6 oranges. If you are making Candied Sour Orange Peel, then peel all the oranges. Cut oranges into quarters and place in a very large stockpot, cover with water and bring to a boil. Reduce heat, cover and simmer for at least one hour, or until oranges are tender. In a smaller pot place all orange rind and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse and repeat for a total of three “boil, rinse and drain” cycles. Set aside any rind to be candied. Finely slice the remaining rind for the marmalade. Set aside. When oranges are tender, cool slightly before pouring into a sieve placed in a clean pot. Push juice through sieve before discarding pulp. Measure juice and return to pot. Stir in 6 cups of sugar for every four cups of juice. Add cooked, sliced orange rind. Bring to a boil, reduce heat to simmer and cook without a cover until thickened and darker. Turn off heat and let mixture cool for 10 minutes before continuing, so that the peel will be evenly distributed in jars. Stir marmalade well and pour into hot prepared jars. Process for 10 minutes in a boiling water bath. Allow to cool completely and check seals before storing in a cool, dark place. Copyright © 2011 Stefanie Samara Hamblen |
