Bitter Orange or Seville Orange Peels in SyrupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes + several days soaking time
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:95.3 kcal
Proteins:0.6 g
Fats:0.1 g
Carbohydrate:24.4 g
Fibers:1.5 g
Sugar:22.6 g
Cholesterol:0 mg
Sodium:5.9 mg
Calcium:41.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2000
g
bitter oranges, to obtain
600
g
sugar
750
ml
water
1
cinnamon stick
METHOD
- Take some nice bitter oranges and remove all the peel from the orange using a grater.
- Cut the oranges in half, squeeze out the juice and remove the seeds.
- Cover what remains of the oranges with water. Change the water every day until the oranges lose their bitterness. They can then be drained and cooked in the sugar syrup with a cinnamon stick until tender.
- If the water stops boiling too quickly, cover from time to time and continue cooking until the peels soften. Once cooked, the peels can be cut into slices.
- Keep in the refrigerator or pack into sterilized jars.
SOMMELIER
To remain with the orange note, try Cointreau or Grand Marnier on iceCHEF'S NOTES
Bitter Seville oranges are usually used in jams and marmalade, but they can also be turned into this kind of preserve. This method comes from the convent of San Leandro, famous for its secret recipe for "yemas." The nuns make small quantities of them with oranges from their own trees, and give them as gifts to friends and family. They are also made at Santa Paula, where the orange zest is preserved. The recipe follows exactly Maria Luisa Fraga Ibarne's book Guia de dulces de los conventos sevillanos de clausura. Adopt the tradition of the convents and give these preserved orange peels as gifts in pretty little bowls.
