Spiced orange and apple preserve
Published on 10 December 2014
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Inspired by a recipe on Twitter, A Cake for You, with a few changes. The result is a delicious, fragrant winter preserve; the spices give it a distinctive Christmas flavour.
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Method
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I peel the oranges with a serrated knife, removing pith too, and reserve the peel of 1 or 2 oranges.
I remove the segments and squeeze the remaining membranes to extract all the juice.
I collect it in a bowl.
I peel the apples.
I thinly slice them.
I put oranges, apples and sugar in a pan.
I mix well, add cloves, the split vanilla pod with its scraped seeds, and a cinnamon stick.
I remove some white pith from the reserved peels and thinly slice them.
I put them in cold water, bring to the boil and discard the water, repeating three times.
I add them to the other ingredients and boil for 30 minutes, or until the preserve darkens and thickens. I mash while cooking, leaving peel and some pieces whole.
I remove vanilla pod, cinnamon and cloves.
I sterilise the jars, fill while hot, close and invert for 5 minutes.
Very fragrant and delicious for breakfast or in a tart. Tomorrow I will share Buckwheat Tart with Orange and Apple Preserve.
I tried two versions:
1) Fuji apples, oranges and granulated sugar, shown in the photographs;
2) Reinette apples, oranges and brown sugar.
Both are good: Reinette apples make it creamier and brown sugar gives a stronger flavour.
I remove the segments and squeeze the remaining membranes to extract all the juice.
I collect it in a bowl.
I peel the apples.
I thinly slice them.
I put oranges, apples and sugar in a pan.
I mix well, add cloves, the split vanilla pod with its scraped seeds, and a cinnamon stick.
I remove some white pith from the reserved peels and thinly slice them.
I put them in cold water, bring to the boil and discard the water, repeating three times.
I add them to the other ingredients and boil for 30 minutes, or until the preserve darkens and thickens. I mash while cooking, leaving peel and some pieces whole.
I remove vanilla pod, cinnamon and cloves.
I sterilise the jars, fill while hot, close and invert for 5 minutes.
Very fragrant and delicious for breakfast or in a tart. Tomorrow I will share Buckwheat Tart with Orange and Apple Preserve.
I tried two versions:
1) Fuji apples, oranges and granulated sugar, shown in the photographs;
2) Reinette apples, oranges and brown sugar.
Both are good: Reinette apples make it creamier and brown sugar gives a stronger flavour.
Original source: https://incucinaconlilly.com/2014/12/10/marmellata-di-arance-e-mele-speziata/
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