Even though our opening date for the Summer Season on April 1st is a bit away yet, January is a busy month for us. It is the time of year we make Marmalade – enough to last for a year. We have already ordered our batch of Sevile Oranges. This orange is a special bitter orange which we use exclusively for making marmalade. They are the best oranges to use, and only available at this time of year. The recipe that John uses is one he got from his Grandmother, Alice, who used to run the Hotel.
SEVILE ORANGE MARMALADE
2kg of Sevile Oranges
4kg caster sugar
3.5 litres of water
- Juice the orange and lemon, and add to the water.
- Remove all pips and membrane and tie them in muslin bag and put in water.
- Chop all the orange and lemon peel finely.
- Add to water and simmer for two hours.
- Remove bag and leave to cool.
- Heat the sugar in the oven to extract moisture.
- Add sugar to the water mix and squeeze the jelly pectin out of the muslin bag into the water mix.
- Bring slowly to the boil, stirring so that sugar does not stick to the bottom.
- Boil for 30-40 minutes.
- Check setting consistency by putting a spoonful on a cold plate in a fridge, and see if it will set.
- When ready, remove from heat and leave to rest for 20 minutes.
- Gently stir, add a dash of whiskey and pour into steralised jars.
- Cover with parchment disk dipped in whiskey and seal jars while still hot.
- Label with date.
John will be creating some new dishes for our menus and I will be posting these on the blog over the coming weeks. John has a policy of using local produce as much as possible and this year, John was delighted to source a supply of certified organic free range eggs from a local woman who farms within 3 miles of the Hotel. We serve these eggs at breakfast. He also uses them in dishes for Early Bird and Bar Menus.