Seville orange recipes
These tarter-than-tart oranges from the southern Spanish province of Seville have long been prized for making top-notch marmalade.
Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe.
Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag.
More Seville orange recipes
Buyer's guide
Seville oranges are sold in the last three weeks of January.
Preparation
Bitter (Seville) oranges are classically used in cooking, not just in marmalade but also in dishes such as Duck à l’orange. Every bit of the fruit can be used in cooking. Finely pare strips of aromatic zest from Seville oranges and dry in a cool oven, then use to flavour stews and stir-fries. Replace lemon juice with Seville orange juice in savoury marinades, butters and sauces. Or wrap Seville orange pips and pith in muslin and use to add extra pectin to jellies and jams.
