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August 2014

    Recipe

    The Basics: My Ouma’s Spiced Orange Marmalade

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    Fact: All of my favourite things have orange in them. Terry’s chocolate orange, Orange chiffon cake, Orange is the New Black, Orange + Rooibos iced tea, cheap ‘orange’ flavoured ice loillies – the list goes ooooon. I whole heartedly believe that oranges are the best fruit to cook with. I add a bit of orange zest/rind in everything – salad dressings, cakes, yogurt, to infuse water with. Oranges are the perfect balance of sweet and citrusy and are 110% better than lemons. Yes, one hundred AND ten percent better than lemons. Lemon juice does give an extra zing to guac and there is nothing quite like a garlicky lemon roast chicken – but have you tried replacing these things with orange? Its better. 110% better.

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    There are tons of different oranges in the world – Seville, Blood, Clementines, Naartjies/Tangerines and they’re all great – but this post is dedicated to the normal, run of the mill orange we find at our local Checkers. Oranges are in season right now and we should be using them in abundance. This post is all about going back to basics and making my Ouma’s Spiced Orange Marmalade. It’s a classic that’s so easy to make and the loveliest bittersweet condiment you’ll have on your morning toast. To use and eat fruits that are actually in season is a beautiful thing. I love raspberries and blueberries in winter just as much as the next gal, but it’s damn expensive and I can hold out until summer.

    The Ingredients //

    • 10 oranges
    • 2 lemons
    • 2 liters water
    • 1kg sugar
    • 5 star anise
    • 1T mixed spice

    The Method //

    • Cut the oranges and lemons in half and squeeze the juice into a separate bowl, place the juice overnight in a refrigerator.
    • Now take the left over skins and pulp and place them in a large pot. Full the pot with water so that all of the skins are just covered, place the lid back on and allow them to soak overnight.
    • The next morning, place the pot on the stove and bring it to the boil for about 15 minutes. The orange skins are ready when you’re able to pierce the skin easily.
    • Once the skins are ready, slice them up as thinly as possible into strips (in fancy French terms – it’s time to julienne.)
    • Place the sliced oranges and lemons, the liquid from the pot and the squeezed juice altogether in a large pot. Add the 1kg of sugar and spices.
    • Simmer the liquid and sugar mixture, stirring every few minutes until the sugar has completely dissolved.
    • Now bring the mixture to the boil and allow to cook for about 5 – 10 minutes.
    • You’ll know the mixture is ready by removing from a teaspoon of the marmalde and placing a small amount onto a plate, place the plate into the fridge for 5 minutes and if it wrinkles up when you push it with your finger – its reaaaady! (if not boil for another few minutes.)
    • Place the mixture in a sterilized jar and you’ve got my Ouma’s orange marmalade for a good few months!
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    Recipe

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