Recipes with Seville Oranges and Blood Oranges

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Francisca

Recipes with Seville Oranges and Blood Oranges

I have some Seville Oranges and Blood oranges I bought convinced that I would find endless recipes in my books or online but I don't really find much other than duck or marmelade. Does anyone have any ideas?

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Welshcookie

Blood Oranges

Blood oranges are absolutely my favourite orange to eat as they are. I can't get enough of them, their season is so short.

You can put some Sevilles in the freezer for when the ideal recipe presents itself, later in the year.

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Francisca

Frozen Seville Oranges

Great idea.... I suppose one thinks of freezing all kinds of fruits but not really oranges. Would you freeze them whole or cut in pieces? I suppose cut in pieces! I have found a Seville Orange sorbet recipe which I might try but I was hoping for something a bit more spectacular.

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Anastasia

Freeze whole

Always freeze the oranges whole, if you cut before freezing you will always loose some of the juice.
Remove the oranges from the freezer the day before you want to use them.
Rightly or wrongly I have always felt that marmalade made from frozen oranges tastes better.

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Thistledo

Oranges

Fransisca, in my dim and distant past, I recall a recipe using slices of oranges. I'll try and find it in my cheffy library. It entails lining a buttered basin with thinnish slices of orange, without the peel, then filling it with a suet pudding mix containing finely grated orange zest.
I'll check it out.
When you've brought your oranges to room temperature having frozen them, don't forget to roll them on a work surface with your hand to loosen the juice. It works. Even with unfrozen citrus, I do that.

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Noreen, Board Moderator

Seville Oranges

How about this...?

http://www.deliaonline.com/recipes/cuisine/european/english/traditional-seville-orange-marmalade.html

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Francisca

Frozen Seville Oranges


" Always freeze the oranges whole, if you cut before freezing you will always loose some of the juice.
Remove the oranges from the freezer the day before you want to use them.
Rightly or wrongly I have always felt that marmalade made from frozen oranges tastes better."


Thanks Anastasia.... this is a very good tip especially because I am soon going to have some lemon trees and other citruses in my garden, this way I won't waste any fruit! Interesting about the marmalade tasting better... it might just be true! Now I make my own I love marmalade!

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Francisca

Recipe


Thanks Thistledo. If you find that recipe I would love to have it (I will come to this site to see if I have any answers as they don't seem to send the notification e-mails anymore and I hate to leave people without an answer)! I suppose I could use the blood oranges as the Seville Oranges are probably too bitter. Yes, I know about the trick of rolling citruses on a work surface but I would probably have forgotten to do it to the frozen ones although... they might be quite soft, I suppose.....

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Francisca

Seville Orange Marmelade

Thanks Noreen, I think that I will try this recipe too! I had already read it but I was wondering what else one could do with Seville Oranges as by chance I found them in a shop here in France this year, the same goes for the blood oranges which usually are quite rare here! Is there maybe something wrong with the e-mail notifications? I am not getting them..... but I seem to be getting e-mails all right!

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Queen of Puds

to use blood oranges ...

I'd recommend the orange cake with pomegranate ice cream from masterchef on BBC. Stunning. Not for the Seville oranges though.

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Thistledo

Recipe - oranges

Fransisca. You are one lucky lady. The first book I went to contained said recipe. Here goes:
ORANGE CARAMEL PUDDING
1 heaped tbs golden syrup
2 oranges
3 oz fresh white breadcrumbs
3 oz plain flour
1 rounded tsp baking powder
3 oz shredded suet
2 oz castor sugar
1 medium egg
Milk to mix
Prep streamer and put to heat. Grease double sheet of greaseproof paper or a piece of foil to cover.
Place syrup in saucepan and heat until a deep caramel colour. Quickly coat the inside of the inside of 1-1/2 pt pudding basin.
Grate rind from oranges and set aside for pudding. Remove peel and pith from orange and discard; cut orange into thin slices, then line basin with them, over caramel.
In a bowl place flour, breadcrumbs, baking powder, suet, sugar and orange rind and mix well.
Mix to soft dropping consistency with egg & milk.
Put mixture in basin and cover with greaseproof paper or foil, making a pleat to allow for rising. Tie down securely.
Steam 1-1/2 hrs, replacing water in steamer if necessary.
Turn out on to warm plate and serve with warm syrup (optional).

This book, Family Circle (remember them anyone?) Mixer Cook Book, was a gift to me in 1968!

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Francisca

Recipes

Thanks Queen of Puds and Thistledo, I am going to try both recipes! By the way, I have used two of my precious Seville Oranges to make an apperitive wine containing ros&"233; wine, the two oranges, one sweet orange, a bit of a lemon, sugar, vanilla and cinnamon. Very easy but... I have to wait 40 days to try it out. Oh, I was forgetting a bit of Brandy. If anyone wants the recipe I can give you the link! I tried a little bit and it tasted strong and wonderful!

 
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