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Orange Marmalade
Mar. 9th, 2009 12:13 pmOur neighbors to the south (and I’m sure Grace will chime in here and say, “No, that’s north!” but whatever) have a huge orange tree at the back of their property. It doesn’t quite overhang the fence, sadly, but that didn’t stop me from helping myself to a couple dozen of their oranges this morning. Look, they’re the ones who always left their dog outside to yelp and yelp and yelp for hours on end, so I think this is fair recompense. As it will be the next time I go help myself to some more of their oranges. Besides, if I don’t take the oranges, they’ll only be eaten by the squirrels. Such a waste!
I don’t know what variety of orange they are, but they’re quite sour. I like my oranges on the tart side of the equation, but this is ridiculous. I juiced two of them a little bit ago and made some of the best-tasting OJ I’ve ever had. But again, the sourness is off-putting. I think the thing to do with these little gems is to make marmalade. I’ve rinsed them off, just to get any creepy-crawlies I might have missed, but I’ll give them a good scrubbing before I throw them in the pot for cooking.
I have a couple recipes I can try for making marmalade, but I think I’m going to go with the one Alton Brown recently demonstrated on Good eats. It’s a little more involved than the other (which consists of the instructions “Cut up your oranges, put them in a pan with some water and an equal amount of sugar, cook until goopy” - I’m paraphrasing, of course) but it’s also more precise and, I think, better demonstrated. Besides, I’ve long since lost track of the show I got the first recipe from, and I work best when I can see something done a few dozen times. :)
So I’m going to get my ingredients together and make some marmalade. Maybe I’ll leave the neighbors a jar on their front porch with a note which says, “Why are you wasting your oranges?”
I don’t know what variety of orange they are, but they’re quite sour. I like my oranges on the tart side of the equation, but this is ridiculous. I juiced two of them a little bit ago and made some of the best-tasting OJ I’ve ever had. But again, the sourness is off-putting. I think the thing to do with these little gems is to make marmalade. I’ve rinsed them off, just to get any creepy-crawlies I might have missed, but I’ll give them a good scrubbing before I throw them in the pot for cooking.
I have a couple recipes I can try for making marmalade, but I think I’m going to go with the one Alton Brown recently demonstrated on Good eats. It’s a little more involved than the other (which consists of the instructions “Cut up your oranges, put them in a pan with some water and an equal amount of sugar, cook until goopy” - I’m paraphrasing, of course) but it’s also more precise and, I think, better demonstrated. Besides, I’ve long since lost track of the show I got the first recipe from, and I work best when I can see something done a few dozen times. :)
So I’m going to get my ingredients together and make some marmalade. Maybe I’ll leave the neighbors a jar on their front porch with a note which says, “Why are you wasting your oranges?”
