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Al-Ahram Weekly 20 - 26 April 2000 Issue No. 478 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 20 - 26 April 2000 Issue No. 478
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Heritage Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Bitter orange marmalade
By Moushira Abdel-Malek
Ingredients:
1kg bitter oranges
3/4kg castor sugar
juice of 2 large lemons
1tsp ground cinnamon
Method:
Wash the bitter oranges, rinse and towel-dry them. Cut each horizontally. Pull out the pulp and keep refrigerated and covered in a bowl. In a covered cooking pan, boil the rinds in water, enough to cover them. Remove from water when tender. Soak in fresh water for 3 days, changing the water each morning and evening consecutively. Remove from water and shred in food processor. Leave aside till later. Squeeze the juices out of the refrigerated pulp, by means of a mechanical legume strainer (moulin) and not by a blender. Discard the residue and seeds. Put the juice in a large pan. Add the sugar, the lemon juice and half a cup of water. Bring to the boil over medium heat, skimming the froth whenever it accumulates. Leave to simmer uncovered until it thickens and becomes sticky. Add the shredded rind. Bring to the boil and leave to cook over low heat, stirring occasionally. When the colour turns into golden crimson and thick, the marmalade is done.
