Fiona Dunlop

Seville orange marmalade

Confiture d’oranges

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Preparation info
  • Makes

    2 kg

    • Difficulty

      Easy

Appears in
The North African Kitchen
The North African Kitchen

By Fiona Dunlop

Published 2008

  • About

Ingredients

  • 2 kg (4 lb 4 oz) Seville oranges, halved
  • 2

Method

  1. Squeeze the oranges and lemons to obtain their juice, setting aside the pips and peel. Add the whisky and sugar to the juice, then cover and chill in the refrigerator for 24 hours.
  2. Tie the pips in muslin and suspend from the handle of a saucepan so the parcel is inside. Add the juice and simmer for 1 hour. Meanwhile, very finely chop the orange and lemon peel.<