Seville Orange Recipes
The best thing about January in the UK is the arrival of the Seville Orange from Spain, the second best thing is Yorkshire forced rhubarb. Seville oranges are the ugly orange of the family and are very sour, you do not want to eat them but they have a great strong taste for cooking. Every year I make Seville orange marmalade, you can even enter the The world’s original marmalade awards! but what else can you do with Seville Oranges? Here are some great seville orange recipes.
Pomander Gin – Seville Orange and Clove Gin Recipe
Pomander is the name for those oranges studded with cloves that you hang up at Christmas to make the house smell nice. I found a great seville orange recipe in a book my mum picked up in a second hand bookshop. It sounds so old fashioned, Pomander gin, using Seville oranges and cloves but the result is delicious. I love making fruit liqueurs including sloe gin, blackberry gin and raspberry vodka. They make great Christmas presents and create beautiful cocktails. I am always looking for new inspiration. This is simple but requires patience
- 1 bottle of gin (75cl)
- Seville orange
- 12 cloves
- 4 oz caster sugar
Decant the gin into a wide mouthed kilner jar. Pierce the orange with the 12 cloves, to create your pomander. Put your pomander in the gin with the sugar. Seal and give it a good shake. Leave in a dark cupboard for 3 months! after which time the gin will have taken on the delicious perfume of the orange and cloves tasting like christmas, strain and decant into sterilised bottles. I enjoy this over ice but also delicious as a Gin and Tonic.
Seville Orange Marmalade Recipe
This is a touchy one as everyone likes their marmalade slightly different. I like a tangy, fresh, thin slice in a deep gold jelly. From inexperience, laziness and bad luck I have made chunky, heavy set, dark set and unset marmalade but have now settled on my preferred method. I always feel that maybe I could add other flavours like ginger,cardamom or whisky but I am too precious about my marmalade to change. I would never buy a Whisky Marmalade or a Ginger Marmalade so why would I make it?!
I have tried the quick method where you put soft boiled Seville oranges in the food processor and chop to a paste but i thought the resulting Marmalade missed that jewel like quality of Seville orange shreds set within a quivering jelly, instead it was one opaque colour. I have tried Delia’s method of boiling the Seville oranges then shredding but i found it too messy, but each to their own.
Top tips – I have learnt along the way
- Don’t add your sugar till the peel has softened as sugar halts this process.
- Make sure you have reduced the liquid to a third of the original amount before adding sugar as this speeds up the setting process.
- If you want a tawny or Oxford style Marmalade then replace half the sugar with demerrara and only reduce the liquid by half.
- Don’t squeeze the pith and pip bag too hard as this is what makes your jelly cloudy.
- Take your time this is a labour of love
- Twice as much sugar as oranges and twice the amount of liquid as oranges before you add the sugar
So here is my recipe
- 1 kg Seville oranges
- 2 lemons
- 2kg granulated sugar
Cut the oranges and lemons in half and squeeze the juice into a bowl. with your fingers scrape out the remaining flesh and pips and put in a muslin bag and add to the juice take the left over skins and slice thinly (no thicker than a matchstick) and add to the juice. Pour in 2 litres of water to the juice and leave overnight for the skins to soften and the pectin to be released helping the marmalade set.
Next day tip everything into a large pan and bring to the boil. Lower the heat and simmer for about 2hrs until the peel is translucent. Remove the bag of pips and pulp and measure the level of liquid left there should be about 1 litre if less add more water if more boil for longer. Add the sugar and wait for it to dissolve before stirring, then turn the heat up and bring to a boil. Boil hard for 15 minutes or until the temperature reaches 105c / 220f.
Allow to cool slightly and then ladle into sterilised jars
Seville Orange Curd (in a pressure cooker) Recipe
I have a new pressure cooker (present for Christmas used to have a very old Prestige domed Aluminium one which I bought from a charity shop for a fiver, but I was never sure about when it was at full pressure, any way I digress). In one of my cookbooks I had a recipe for making lemon curd in the pressure cooker. I have made lemon curd before and although not difficult it is slow and takes a lot of stirring and attention so making it in 10 minutes in the pressure cooker appealed. If you don’t have a pressure cooker the method is the same but just place the bowl over a pan of simmering water and stir for 30 minutes until it has thickened (don’t worry if it takes 40 minutes this is a slow thing to make). I have changed this to make a great seville orange recipe for curd
- 4 eggs free range large
- 450g caster sugar
- grated zest of 2 Seville oranges
- 100ml Seville orange juice
- 50ml Lemon juice
- 75g butter
Beat the eggs together in a pyrex bowl, add the sugar and mix thoroughly. Add the other ingredients and stir. Cover the bowl with greaseproof paper and balance it on the trivet inside the pressure cooker, make a foil handle for easy removal. pour water into the pressure cooker making sure it doesn’t reach the bowl (1.5cm should be fine). Close the lid and bring to high pressure. cook for 10 minutes and release naturally (i.e wait till the pressure has naturally dropped before opening)
you may find a layer of butter has formed on top – stir vigorously and if you want push through a sieve . Decant into sterilised jars and store in the fridge.
Delicious spread on toast or used to fill a cake (see previous post for lemon curd cake)
Seville Orange Vodka Recipe
- Seville Orange
- Bottle vodka
- 4 oz caster sugar
Using a potato peeler remove the peel from the Seville orange making sure you don’t remove the pith only the zest. Now you can either remove some vodka or pour the vodka into a larger container (i prefer to do this) add the peel and the sugar and give it a good shake. Every week give it another good shake or I know some people who keep it in the boot of their car so it gets jiggled around . After 3 months the Vodka will be ready to drink mmmm
If you have any Seville orange recipes let me know I would love to try them