Bitter Orange or Seville Orange Peels in Syrup Recipe
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Cooking time: Under 30 minutes
Total time: 30 to 60 minutes
Preparation time: 30 minutes + several days soaking timeCooking time: Under 30 minutes
Difficulty: Easy
Chef's Note
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.
Ingredients
Ingredients for about 2 kg (4 lb.) orange peel
- 2 kg (4.4 lb.) bitter Oranges, to obtain about 1 kg (2 lb.) orange peel
- 600 g (1 lb. 5 oz.) sugar
- 750 ml (3 cups) 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 ice
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Photo: Spain Gourmetour
Photo: Spain Gourmetour
©Copyright MSCOMM 1996 – 2010. Michèle Serre, Éditeur
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