Alan Stewart, property head chef of The Newt resort in Somerset, teaches us how to make the last word blood orange marmalade. Utilizing cinnamon, rosemary and seasonal, natural oranges from the foothills of Mount Etna in Sicily (though any blood oranges will do on your take), this no-waste recipe makes use of each final little bit of the fruit to create a burst of citrus Italian sunshine in your kitchen.
‘Blood oranges are such a particular produce. They’ve this excellent steadiness of sharp and candy, and naturally they give the impression of being unbelievable. We’re so fortunate to get them right now of yr, when it’s chilly and darkish exterior – they add a blast of color and solar to our winter, reminding us all of sunnier occasions.
Preserving seasonal produce is integral to what we do at The Newt, safeguarding nature’s bounty to use all yr. Including a dollop of blood orange marmalade to a steamed pudding, or filling an almond sponge with wealthy tangy blood orange curd, reminds you of all of the laborious work nature has accomplished. Sure, the seasons are so important to cooking; however preserving retains their magic alive yr spherical.
I used to be fortunate to be raised in a home obsessive about meals. My dad and mom grew fruit and greens, and I keep in mind jamming and making marmalade with my mum as a baby. Later in my profession I’ve been privileged to journey and expertise dwelling and dealing in completely different nations and cultures. Now I’m based mostly right here in Somerset, and this winter burst of color jogs my memory of my days spent in the solar. In a single chunk I can return to jamming with my mum or sitting on a Mediterranean seaside sipping freshly squeezed orange juice.’ Alan Stewart, property head chef
You will have:
- A big pan
- A sieve
- A thermometer or probe
- A sq. of muslin material
- Sterilised jars
- 1kg blood oranges
- 1kg jam sugar
- 1 litre of water
- Cinnamon, contemporary rosemary or your alternative of extra flavourings
- Minimize the oranges into quarters and squeeze out all of the juice by way of the sieve, into the pan.
- Take away all of the pith and insides from the pores and skin, then place in the sq. of muslin and add flavourings.
- Slice the skins into strips – skinny or chunky, relying in your desire.
- Add the water and sugar to the pan of juice and convey to the boil.
- Add the strips of peel to your pan, carry to a simmer and prepare dinner till it reaches 105°C.
- For those who don’t have a thermometer, have a chilly plate in your fridge prepared to spoon on somewhat marmalade to verify it has set.
- Pour into jars and hot-seal: whereas nonetheless scorching, fasten the lids, then flip the wrong way up to seal the jars tight. Go away to cool. The jars will preserve for up to six months.
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