[Sca-cooks] Looking for Recipes for Seville Orange Peel

[Susanne Mayer]

>
> I've just scored a heap of Seville Orange Peel... I'll keep and freeze
> the juice for recipes later but I want to use the peel...
> I do remember the ex-wife years ago making suckets from the peel, but
> for the life of me, I cant find a recipe...
>
> Anyone able to help?
>
> Drakey - 340 days accident free...

Again I am working through my backlog,...

for candying peel I used a version that cooks the peel once in plain water, 
which will be discarded and afterwards  each day again with more sugar for 
about a week. I have the recipe not on this computer and can't remember 
which book I took it from, but I can check. I think Rumpold was also one of 
the books I looked through.

And here is my favorite marmalade recipe OOP:

I love all kinds of citrus fruit marmalade and use the same basic recipe for 
all, adding aromatics as I experiment (last batch out was blood orange with 
Campari)

my basic recipe is:

560 g Orange cut in thin/thick slices (works best with an bread slicing 
machine, although it is messy and you need a flat bowl to catch all juices)
1 l Water

mix and let stand for 24 hours

cook for 1/2 an Hour

again let stand for 24 hours

weight your stuff and add sugar (and extra pectin if desired and needed, as 
the results will vary between *runny like a compote* and *can be cut with a 
knife* with each batch you make) in what ever version 1:1, 1:2 or 1:3 you 
want

finish

I like this recipe because the peel is soft and if you really use bitter 
oranges, it will loose the puckering bitterness  (once a year I can get them 
at health food stores when they are in season (usually January). If you only 
have the peels use them to spice up otherwise just cloyingly sweet orange 
marmalade.

Katharina
ad Flume Caerulum
Drachenwald
mka Susan