Don’t get the January blues! Bring the sunshine into your kitchen and get cooking with these special Spanish citrus fruits when they are at their juiciest which just happens to be right now. I always look forward to this time of the year regardless of the wintery weather and the making of obligatory New Year resolutions (which I actually never make! ) as it heralds the arrival but brief appearance of the bitter Seville Orange.
They undoubtably make the most delicious marmalade (I will be posting a Seville Orange and Cardamom seed Marmalade recipe up on the blog this week) but also have culinary uses beyond this. Try using their tangy juice and fragrant zest to make amazing curds, salad dressings, sauces, ceviches, flavoured vinegars/oils and mustards. You can also squeeze the juice into an ice cube tray to use in cooking throughout the year. Also the fruits freeze well whole.
Ok lets get going with the Seville Orangecello. I was having a little Seville Orange festival in the Kitchen yesterday to celebrate their arrival!
Marmalade was always going to be on the agenda but to be honest I didn’t have a plan for the remaining oranges and this is one of the recipes that came to mind the other was a mustard using the zest and juice of these seasonal gems of the citrus fruit family (recipe to follow soon).
Just noticed that I need to clean the inside of the kitchen windows. Now you know why I don’t make New Year resolutions! One of them would have been to do more cleaning and less recipe testing and cooking, no way!
- 6 Seville oranges
- 1 heaped tablespoon coriander seeds, lightly crushed ( optional )
- 700ml good quality vodka
- 200g granulated or caster sugar
- Peel the oranges into strips using a vegetable peeler and put them into a large sterilised jar.
- Add the coriander seed, sugar and vodka.
- Stir to combine and seal the jar. Then stir or shake for the first week or until the sugar has dissolved.
- Leave the jar on a shelf in the kitchen for about two weeks or just keep tasting it until you are happy with the flavour.It can be left to infuse for up to a month.
- When ready, strain it into bottles.
Once you have peeled the oranges save them to use their juice for a delicious homemade mustard recipe that I will be posting soon. Or squeeze the juice and freeze it in an ice cube tray to use at a later date.
Make this Seville Orangecello now and you will enjoy their wonderful aromatic flavour in the months to follow. Ideally its best served in frozen shot glasses and put the liqueur in the freezer several hours before pouring and enjoy a sip at the end of a meal.
If you like Limoncello then you are going to love this! Its sunshine in a glass. Have a go at making it with limes too or a mixture of lemons, oranges and limes…. If you can’t get hold of Seville’s just use normal oranges. I haven’t tested it with grapefruits yet but its on my to do list.
Now onto posting the marmalade recipe… Come back and check it out soon..