[Sca-cooks] Seville Orange Juice

[Elaine Koogler]

I do know that King Arthur Flour (Bakers Catalogue) does have a canned
product that's designed to be used to make marmalade...I believe that it is
made with Seville oranges.  However, I don't know if it has any sugar in
it.  You might want to check that out....

Kiri

david friedman wrote:

> Anahita asks:
>
> >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
>
> I wouldn't use marmelade, that's more sugar than anything else.  You
> may be able to get Seville oranges by December, given that they are a
> winter fruit. I would go to the place you have found them in the past
> and ask when they come into season. If you like, I can ask the same
> question at Cosentino's (the best fruit and vegetable place near us).
> We have a three-foot-high sour orange tree which Cariadoc planted,
> but it hasn't produced any fruit yet.
>
> Elizabeth/Betty Cook
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