OT: Seville oraqnges. - Page 5

> Olwyn Mary (Olwynmary@aol.com) writes:
>> Gillian Murray wrote:
>>
>>
>>>> They do grow Sevilles in Florida, not quite in my market yet, I will
>>>> examine the labels to see where in Florida. The Sevilles give a much
>>>> more orangey flavour than it is possible to achieve with sweet
>>>> oranges, plus, adding one lemon they can set themselves without the
>>>> much hated (by me) pectin additive.
>>>
>>>
>>>
>>> I called five major groves around our area, and they don't grow them,
>>> and some had never heard of them! Maybe they do better in a drier climate.
>>>
>>> G
>>
>> In Florida you have to ask for "sour oranges". The Cuban community use
>> them a lot in cooking. I learned this when I lived in Tampa for ten years.
>>
>> Olwyn Mary in New Orleans
>
> I wonder if you can help me with this. About 15 years ago Jill and I stayed
> with friends in Bradenton (?sp), who went to the Chruch of the Nazarene.
> In the parking lot were some small orange trees, which were decorative,
> and produced "sour oranges". On the grounds of the church were two large
> orange trees of the same sort, which had lots of oranges on the trees and
> on the ground. No-one wanted them. I got permission to collect some
> from the church and made some marmalade, which was delicious. The fruit
> was much more juicy than sevilles. These oranges were definitely not
> sevilles; for one thing, they did not have anything like as many pips.
> Does anyone know the proper scientific name for this species of orange?

>
>> Olwyn Mary (Olwynmary@aol.com) writes:
>>> Gillian Murray wrote:
>>>>> They do grow Sevilles in Florida, not quite in my market yet, I will
>>>>> examine the labels to see where in Florida. The Sevilles give a much
>>>>> more orangey flavour than it is possible to achieve with sweet
>>>>> oranges, plus, adding one lemon they can set themselves without the
>>>>> much hated (by me) pectin additive.
>>>> I called five major groves around our area, and they don't grow them,
>>>> and some had never heard of them! Maybe they do better in a drier climate.
>>>> G
>>> In Florida you have to ask for "sour oranges". The Cuban community use
>>> them a lot in cooking. I learned this when I lived in Tampa for ten years.
>>> Olwyn Mary in New Orleans
>> I wonder if you can help me with this. About 15 years ago Jill and I stayed
>> with friends in Bradenton (?sp), who went to the Chruch of the Nazarene.
>> In the parking lot were some small orange trees, which were decorative,
>> and produced "sour oranges". On the grounds of the church were two large
>> orange trees of the same sort, which had lots of oranges on the trees and
>> on the ground. No-one wanted them. I got permission to collect some
>> from the church and made some marmalade, which was delicious. The fruit
>> was much more juicy than sevilles. These oranges were definitely not
>> sevilles; for one thing, they did not have anything like as many pips.
>> Does anyone know the proper scientific name for this species of orange?
>
> Are you sure they were oranges, and not tangelos? There are so many types
> of oranges grown in FL. Valencias for juice, navels for eating, haneybells
> - very sweet - short season, temples- another eating orange, then the
> tangerines and tangelos - a hybrid. They might have just been "sour
> oranges".
>
> ellice
>

> DELIA SMITH'S SEVILLE ORANGE MARMALADE
>
>
> Makes about 6lbs.
>
> 2 lb of Seville oranges 4 pts.(2.25 Litres) water l lemon
> 4 lbs.(1.8 kg) white granulated sugar
>
> Six 1lb (450g) jam jars
> 9 inch square cheesecloth
> 3 or 4 saucers
>
>
> Measure water into large, heavy saucepan. Cut the oranges and lemon
> in half and squeeze the juice out of them. Add the juice to the water
> and put any bits of pith, flesh and pip in the cheesecloth square
> which is laid over a bowl. Now cut the oranges and lemon into
> quarters with a sharp knife and then cut the quarters into thinnish
> shreds. Add to the pan. As you cut, any spare pips and bits of pith
> go into the cheesecloth. (The pips and pith contain a lot of pectin
> and set the marmalade without having to add pectin, so it is
> necessary to do this)
>
> Tie the cheesecloth up to form a little bag and leave six inches or so
> of the string to tie to the side of your pan (don't have to but it
> makes it easier to remove later) Bring the liquid up to the
> simmering point and simmer for a couple of hours until the peel is
> soft. Test a piece by squeezing betweem finger and thumb. At this
> point put your saucers in the freezer.
>
> Remove the bag of pips and leave it to cool. Pour the sugar into the
> pan and stir it now and then over a low heat until all the crystals
> have melted. (check this carefully, its important.)
> Now increase the heat to high, and squeeze the bag of pips over the
> pan to extract all the sticky, jelly like substance that contains the
> pectin. As you squeeze you will see it ooze out. You can also do
> this by placing the bag between two saucers and squeezing.
>
> As soon as the mixture reaches a really fast boil, start timing. After
> fifteen minutes spoon a little of the marmalade onto one of the cold
> saucers from the freezer and recool in the freezer a moment or so.
> You can tell - when it has cooled - if you have a "set" by pushing the
> mixture with your finger: if it has a really crinkly skin, it is set.
> If not, continue to boil and test again at about ten minutes intervals
> until it does set.
>
> Remove the pan from the heat and allow to settle for about 20 minutes.
> This makes sure that the pieces of rind are evenly distributed
> throughout the jar when cold. Pot and cover. Best to leave a month
> or so before using.
>

>>
>Interesting. I wonder how many recipes for marmalade there are. My
>sister had one which you cooked in an Arga cooker. I have heard of ones
>that use a microwave. My recipe is very definitely a much longer time
>between getting the fruit and getting any marmalade, but I am not sure
>that it involves any more actual work. There are long periods of time
>when you dont have to do anything. Anyway, an interesting recipe. Jim.

> On 25 Jan 2009 17:16:26 GMT, bf906@FreeNet.Carleton.CA I really loved it,
> a roast that was cooked in the Aga was
> soooo good. Also the underoven was great for things like steak and>
> kidney pudding, I would prepare one morning, stick it in there and we
> would eat it for supper the next day.
>----snip-------

> prematurely in the field next to me.