...then Orangettes are the way forward. I got a lot of lovely bitter Seville oranges from Riverford, and since Marmalade only needs to get made every five years or so in my house, I've started making them into the candied orange peel needed for Orangettes. I'm a big fan of candied orange peel dipped in chocolate at the best of times, but the Seville oranges make all the difference. As in Marmalade, they give a deep, zesty taste which just isn't achievable with normal oranges. And of course it goes perfectly with good dark chocolate.
It raining outside was the perfect excuse for this kind of project.So I've peeled, removed the pith, and chopped the peel into fine strips, boiled it in water three times to remove too much bitterness, and boiled it again in sugar syrup until it was sweetly edible. The house is filled with an uplifting smell that reminds me of christmas, and I'm covered in a thin film of sugar (as is the kitchen).
But my orange peel is now drying in long stripes on the kitchen counter ready for dipping in tempered chocolate tomorrow.