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Less Sweet Seville Orange Marmalade

Less Sweet Seville Orange Marmalade

Baldor Editors Feb 14 , 2018

What we were striving for here was a not-too-bitter, not-too-sweet Seville orange marmalade.  Most of the online recipes that we researched called for exorbitant amounts of sugar – way more than we were interested in using. This version strikes a balance between bitter and sweet, definitely leaning towards the bitter end of the spectrum. After all, we only used two cups of sweetener for a spread that normally calls for eight!

You also have the option to use this marmalade as a mix-in item. If it’s too tart for you, blend a little in with sweet/tart commercial preserves like Hero’s Black Cherry or Bionaturae Sour Cherry.  This will amp up the tang of those commercial preserves with the added texture of sour orange rind pieces.  But anyone of UK persuasion, like our own Produce Pat who hails from England, thinks this original recipe is perfect just the way it is.

8 Seville Oranges

6 cups water

Juice of 1 navel orange

Juice of 1 Meyer lemon

Grated peel of 2 Meyer lemons

pinch of salt

1 cup white sugar

½ cup maple syrup

¾ cup raw Agave

2 oz. Catskills Provisions Honey

2 tbs brandy

 

Halve oranges and squeeze out juice over a small strainer, saving the seeds. Chop the halves into small pieces and put in sauce pot. Gather the seeds up into a piece of cheesecloth and tie closed. Add to pot with oranges. Cover with water and stir in rest of ingredients except brandy. Cook over medium low heat, uncovered, for about 45 minutes to an hour. Stir occasionally with wooden spoon to keep it from sticking to the bottom, until mixture is thickened (you can add a little more water if necessary.) Remove bag of seeds, stir in brandy and let cool completely in pot overnight on stove top.  Spoon into glass jars the next day; will keep for months in the refrigerator.

** You can also use Seville orange zest and juice in flavored sugars or salts, syrups, cocktails, vinaigrette or marinades. Pair with fennel, bitter greens, chicories, olives, other citrus, fresh herbs, aged cheeses, seafood, rice, and Spanish spices.

 

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