[Sca-cooks] bitter orange recipes

[Donna Green]

I second Liutgard's suggestion, and add that after you've juiced the oranges you can then candy the peels. This way you use all the bits and get the most out of your oranges. Another suggestion is a small batch of marmelade.
 
Juana Isabella
West
 
Date: Tue, 27 Mar 2012 01:41:56 -0700
From: "Laura C. Minnick" <lcm at jeffnet.org>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] bitter orange recipes

On 3/27/2012 12:10 AM, Dan Schneider wrote:
> Hej all,
>  
> I just got some bitter oranges and I was wondering if anyone had a recipe using them that they particularly recommend? I've never used them, and I only have 14 (and some of those are about the size of clementines) so I can't do a lot of random experimenting to work out how to best use them...
>  
> Thanks in advance
> Dan
> _______________________________________________

Juice them, and freeze the juice. I would actually freeze it in ice cube 
trays- after they're frozen, you can put the cubes in a ziploc. that way 
if you need only a little bit of juice, you don't have the thaw a whole 
big container.

Bitter orange or Seville orange, turns up in a lot of things, especially 
Spanish and Italian recipes. You've made a real score!

Liutgard