Oranges feature every bit as regularly as lemons in recipes: the famous French classic bigarade (orange and port) sauce served with duck, for instance, and my own favourite classic English sauce, Cumberland, which features orange and lemon, where the juices and finely shredded zest are combined with port and redcurrant jelly.
Then there is also, of course, that great British invention, marmalade, which no other country's preserve has ever been able to match. Made with the bitter oranges of Seville that arrive at Christmas, no marmalade made with any other citrus fruit has that tangy intensity of flavour, where the sharpness of the oranges wins hands down over the sugar, totally eliminating that over-sweetness that so often masks the true flavour of the fruit in preserves.
Buying oranges is such a hit-and-miss affair, and a dry, sour or extra-pithy orange is really not pleasant. So, for eating straight there's only one type of orange that never fails to please, and that's the Spanish navels that arrive in November, but disappear at the end of February. They are distinctive in that they have a so-called 'navel', and inside there's a sort of baby fruit attached. I'm not saying other varieties of orange are not good, but with navels you're never disappointed. The good news here is that other countries are now growing them, too, so watch out for navelinas in spring and early summer, and the late-summer version from Argentina.
Seville oranges: Proper home-made marmalade really is one of the world’s great luxury foods. For, however good the shop-bought versions are, they can never match what can be made at home from just three simple ingredients – Seville oranges, water and sugar. Seville oranges are used because they are bitter and when combined with sugar the predominant flavour is that of the oranges, with a sharp tangy taste. No marmalade made with any other citrus food has that intensity of flavour, where the sharpness of the oranges wins hands down over the sugar, totally eliminating that over-sweetness that so often masks the true flavour of fruit in preserves. The Seville orange season is short, from December to February, so it’s best to make enough marmalade for the whole year while they’re available. But if you don’t have the time, you can still put some by, as Sevilles do freeze perfectly well.
Lovely Christmas flavours here - although this would be good throughout the winter: port, ginger, citrus fruit, cloves… and a jar of Cumberland sauce cleverly jazzed up by Delia into something really special.
Who says dieters have to miss out? This wonderful low-fat dessert will please dieters and non-dieters alike and is a good way to achieve one of your five-a-day in the process!
The title says it all and this jewel-like confit is the perfect foil for the richness of game or duck - you could also serve it with cheeses and cold cuts at Christmas as a change from your usual chutney.
A wonderfully easy way to serve rhubarb, this lovely compote totally avoids that common problem with rhubarb - mush! - as it cooks slowly in the oven without water to keep its texture and shape but add loads of flavour.
Rum-soaked fruit and bananas are combined in filo pastry for this wonderful strudel, which looks hugely impressive when served. Add some vanilla ice cream for a dessert to die for!
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