Seville (Sour) Orange Marmalade

Sour oranges or Seville oranges have been appearing in the Korean grocery stores for many years already but I ignored them not knowing they are the sour or bitter or Seville oranges that are best for marmalade. I only found out this variety when I went to visit my daughter in Savannah, GA. She has a "mystery" sour orange tree on her backyard. I brought home 2 fruits when they were still green. I looked online for similar oranges and discovered they are actually Seville/bitter/sour oranges when I sliced the fruits. They have lots and lots of pips which are rich in pectin that helps in the setting/thickening of orange marmalade without store-bought pectin. The sour juice has a very pleasant smell and mild flavor.

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Cara Cara Oranges

My daughter and I can't seem to get enough of these Cara Cara oranges also called pink navels. They look like smaller grapefruits but without the acidity. These salmon-colored oranges with bright orange rinds are so sweet, flavorful, and very very juicy, we sometimes eat them over the sink. I have never heard of them before until I saw them at Costco last week. I'm going to get these oranges until the season is over which I think is end of February.

A few have been turned into orange and Meyer lemon marmalade and I candied the rinds including the white stuff. I just couldn't throw them away, they look pretty and because they are not too bitter they make excellent candied rinds. Of course I had to dip some of the candied rinds in dark chocolate. Double yum!

Quince Marmalade

I am loving David Lebovitz' cookbook RIPE FOR DESSERT. His quince marmalade looks so good with Spanish Manchego cheese, one of my favorites which I always use for apple and fig grilled cheese sandwich. You will need 3 quinces and half a lemon.

To make: Place in a medium sauce pan 3 cups sugar and 4 cups water, bring to a boil. Quarter, peel and core the quinces then coarsely grate using a metal grater. Add the lemon half and the grated quince to the boiling syrup. Slow cook on medium heat until thick and reddish in color, about 30 minutes or when candy thermometer reads 220. Remove the lemon half and spoon into clear jar. Enjoy.