Quarante-quatre! I make the French version with fruit preserving alcohol if in France, vodka if in UK, instead of rum. Those knobbly brown sugarlumps. Mayyybe an exhausted vanilla pod. Love it so much, thank you for introducing me to the Spanish version!
Lovely post! I made marmalade last week (one with star anise and one with bay leaves), because my OH is human version of Paddington. But I got another bag of them when I saw they were still in the shop, so yay!
PS I made the candied orange peel before Christmas. I was doubtful because, bleh! candied peel - but is fabulous! I will be making this again and again.
Quarante-quatre! I make the French version with fruit preserving alcohol if in France, vodka if in UK, instead of rum. Those knobbly brown sugarlumps. Mayyybe an exhausted vanilla pod. Love it so much, thank you for introducing me to the Spanish version!
I'll be making that preserved orange today, thanks!
I recall that you mentioned using the pressure cooker to make candied orange peel, but I forget where I saw it. Would you share again please?
Lovely post! I made marmalade last week (one with star anise and one with bay leaves), because my OH is human version of Paddington. But I got another bag of them when I saw they were still in the shop, so yay!
PS I made the candied orange peel before Christmas. I was doubtful because, bleh! candied peel - but is fabulous! I will be making this again and again.
Lovely post, thanks Catherine.
I do love the bitter taste of a Seville orange. Preserved oranges made, and the shredded zest in water. Will dehydrate in the cool oven.
Just feasted on some grilled halloumi draped over baby spinach leaves, dressed in Seville juice and EVOO, topped with the amazing coriander gremolata.
Xx