Mildura orange marmalade
I love oranges and I am sure eating them keeps the winter colds at bay. This marmalade recipe came from a friend's mother who lives in Mildura, a well-known orange-growing area in Victoria. The addition of lemons to the marmalade gives it an unusual edge. I like to use meyer lemons, but Lisbon work fine as well. I have tried using limes instead of lemons in this recipe but I find the skin is a bit tough.
Ingredients
3 lemons
3 navel oranges
2kg raw sugar
Method
Wash the fruit, slice in half lengthways, then slice each piece into 3 lengthways.
Chop into small pieces, place in a heavy-based saucepan, cover with cold water and soak overnight.
Next day, bring fruit to the boil in the soaking water and reduce to a simmer. Cook until skin is tender, about 20 minutes - you should be able to cut through it easily with the side of a spoon.
When skin is soft, add sugar, stir well and bring to a gentle boil (if the sugar is added too early, you will end up with tough-skinned marmalade).
Cook for 40 minutes, then test if marmalade is ready. Spoon a small amount onto a plate and chill briefly in the freezer until cool. If the marmalade holds firm when touched and doesn't run off the plate when tipped at an angle, it is set. If it is not firm enough, keep cooking until setting point is reached.
If it is ready, take it off the stove and pour into sterilised jars* immediately. The marmalade will keep for a year.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
