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!
Yes! I like the sugar lumps too. And the purity of the French alcohol. I don't generally like orange and alcohol - there isn't a single orange liqueur I can stomach. And I have an absolute horror of it with gin - but love, love, love with rum.
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.
Hi Heike - I’m afraid I can’t, no. It isn’t always as simple as adjusting the timings, the order in which things cook can change too. Also, I’m not testing my recipes conventionally and I really don’t like giving timings when I haven’t tested.
The point of this newsletter is to encourage people to pressure cooking. Maybe think about getting one? You will get the money back in fuel savings very quickly if you use it!
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!
Yes! I like the sugar lumps too. And the purity of the French alcohol. I don't generally like orange and alcohol - there isn't a single orange liqueur I can stomach. And I have an absolute horror of it with gin - but love, love, love with rum.
Absolutely trying this!
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.
the recipes sound good, please could you add cooking times for those who dont own a pressure cooker? Thank you.
Hi Heike - I’m afraid I can’t, no. It isn’t always as simple as adjusting the timings, the order in which things cook can change too. Also, I’m not testing my recipes conventionally and I really don’t like giving timings when I haven’t tested.
The point of this newsletter is to encourage people to pressure cooking. Maybe think about getting one? You will get the money back in fuel savings very quickly if you use it!