[Sca-cooks] Seville Orange Juice

[johnna holloway]

C. Anne Wilson notes that Seville Oranges were
bitter and that early marmalade recipes had to
cope with the sour tang produced by the oils in
the peels. There are other bitter oranges other
than Seville that are used in marmalades anyway.
Wilson also notes that those who find sweet oranges
insipid temper them with lemons or grapefruits.
[see her The Book Of Marmalade].
I'd mix up four or five different mixtures and see
which one worked best with the modern day lean pork
that we get in the modern markets. (Pork the new white
meat where the taste of today is not what it was in
yesteryear.) You might also throw in a few tangerines
or blood oranges if you could get them.
maybe some lemons... 5 0r 6... to add some acid???
Hope this helps. Johnnae llyn Lewis
Johnna Holloway

lilinah at earthlink.net wrote:
>
> There's a 16th c. recipe for Seville Orange Juice Sauce, in Marx
> Rumpolt's Ein New Kochbuch, that calls for the fresh juice of
> Sauerpomeranzen (Seville oranges), sugar, and cinnamon, uncooked. I'd
> like to serve it with roast pork legs at the Boar Hunt Feast.
> However, fresh Seville Oranges are hard to find any time of year. I
> have seen them at a local market, but they are only briefly
> available, and aren't around now.
>
> Anyone have any idea what i can use instead?
>
> I have thought of:
> diluted strained orange marmalade (since it's made of Seville oranges)
> fresh orange juice and fresh grapefruit juice mixed
> fresh orange juice in which orange peels have been soaked
>
> Thanks for any suggestions,
> Anahita
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks