By MEREDITH KIRTON
Storage:
Refrigerate for up to 1 month once picked. If storing at room temperature oranges will pass their optimum much sooner, so use within 1 week.
What to do with glut
- To freeze
Cut oranges into quarters and place in a re- sealable bag. Freeze for up to 2 months. Remove wedges as required.
- To preserve
Orange marmalade
1kg large oranges
Juice of 1 lemon
600g caster sugar
1. Place oranges in a large saucepan. Cover with water and bring to the boil. Decrease heat to low and simmer, covered, for 1 hr, until oranges are soft. Using a slotted spoon, remove oranges from water. Increase heat to high, add lemon juice and boil for about 40 mins, until liquid reduces to 1/3 cup.
2. Meanwhile, peel oranges and set aside peel. Place orange flesh into a blender and blend until smooth. Strain puree into reduced liquid, discard solids.
3. Remove white pith from peel and cut peel into thin strips. Add to orange mixture with sugar. Simmer on low, stirring, until sugar dissolves. Increase heat and boil for about 45 mins, stirring regularly.
4. Test for setting, drop a teaspoon of marmalade onto a chilled plate. Tip plate, if marmalade runs, simmer for another 5 mins before checking again. Fill sterilized jars and seal.
Makes about 2 cups
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS