There are few fruits which can compare with the tart sweet taste of oranges. When we were growing up, oranges were still seasonal and the commonly found variety was the Nagpur orange, a sweet comparitivly smaller fruit grown in sunny orchards of the state of Maharastra.In current day Singapore though, the best Oranges from regions as diverse as South Africa,China and Australia are available throughout the year.
Since the I find the traditional Saville marmalade too bitter for my taste, I decided to experiment with a sweeter variety- the South African Oranges. Saville oranges are high in pectin but the other varieties may not be, thus this recipe calls for an additional ingredient- the juice of one lime. To give the flavor some depth, I also added a few cloves giving the finished marmalade a lovely spicy aroma and flavor.
So here goes ( note - this makes an extremely small quantity of marmalade- enough for one breakfast for about 4 people)
3 oranges
1 lime
A few cloves(around 5)
Castor sugar (about 3/4 cup)
Use a peeler to get orange zest from 2 of thhe oranges. Try to get as little of the white part of the peel as possible as this is bitter. Once all the zest is peeled off, peel the oranges completely and cut each into about 8 pieces.
In a bowl, mix together the juice from the remaining 1 orange, the lime and the sugar.
Empty the contents of the bowl, orange zest, cut oranges and the cloves into a pressure cooker. Add about a cup of water and cook for one whistle. This should soften the zest and reduce the fruit to a pulp. Then remove the lid and simmer for about 40 mins stirring occasionally. Once the mixture reduces to resemble the texture of jam, take off the heat. Let it cool before serving.
The marmalade can be stored in a jar in the refrigerator for a few weeks.
Since the I find the traditional Saville marmalade too bitter for my taste, I decided to experiment with a sweeter variety- the South African Oranges. Saville oranges are high in pectin but the other varieties may not be, thus this recipe calls for an additional ingredient- the juice of one lime. To give the flavor some depth, I also added a few cloves giving the finished marmalade a lovely spicy aroma and flavor.
So here goes ( note - this makes an extremely small quantity of marmalade- enough for one breakfast for about 4 people)
3 oranges
1 lime
A few cloves(around 5)
Castor sugar (about 3/4 cup)
Use a peeler to get orange zest from 2 of thhe oranges. Try to get as little of the white part of the peel as possible as this is bitter. Once all the zest is peeled off, peel the oranges completely and cut each into about 8 pieces.
In a bowl, mix together the juice from the remaining 1 orange, the lime and the sugar.
Empty the contents of the bowl, orange zest, cut oranges and the cloves into a pressure cooker. Add about a cup of water and cook for one whistle. This should soften the zest and reduce the fruit to a pulp. Then remove the lid and simmer for about 40 mins stirring occasionally. Once the mixture reduces to resemble the texture of jam, take off the heat. Let it cool before serving.
The marmalade can be stored in a jar in the refrigerator for a few weeks.
