Yes, we are in the middle of a heatwave but I had signed up to enter the Marmalade competition at our local Agricultural show in a few weeks’ time. The Seville oranges were in the freezer – well, they have a very short season around February time and I hadn’t wanted to make the preserve that far in advance. My diary for the summer is fairly full so it was now or never.

I spent the evening juicing and chopping the oranges. I used a Delia Smith recipe but, honestly, all those that I read were so similar I could have used any.

Up early the next morning to beat the heat of the day. My oven is a Rayburn – a joy in the winter but not so great in a heatwave as it maintains its cooking temperature for ages after use.

Oranges boiling into Marmalade

The recipe stated that the ‘setting point’ would be reached approx. 15 to 25 minutes after the mixture reaches a rolling boil – my pot of oranges took 40 minutes. This often happens and I think it is something to do with the Rayburn’s heat distribution so had factored it into my  plans (part of why I needed an early start).

 

Marmalade and Sorbet – oven companions (Note Star Anise)

 

When I had defrosted the oranges I realised I had more than was needed so as well as making marmalade I also made an Orange Sorbet.

I chose a recipe from the Internet, too hot and bothered to trawl through my recipe books and I found one that only needed 3 ingredients. Orange juice, sugar and Star Anise – mixed, boiled, removed Star Anise, once cooled into the Ice Cream maker then in the freezer for a few hours = Dessert 😊

Delicious with Coconut and Lime Ice Cream and I think Star Anise added a background dimension

Photo Acknowledgement:

Dog Photo by North East Courier

 

 

 

 

 

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