Sunday Times - - Food & Drink -

Listed by Slow Food Italy as an Ark of Taste prod­uct, the Rex Union or­ange is a cross be­tween an or­ange and pomelo. It’s a South African va­ri­etal sim­i­lar to the Seville or­ange and is per­fect for mar­malade be­cause of the thick pith and bit­ter flavour. It is grown only on Le­moen­fontein farm near Rusten­burg, North West. You can re­place it with an­other or­ange, but it is rec­om­mended that you then re­duce the sugar to half a cup (125ml) per cup of pulp.


6 Rex Union oranges Wa­ter


90ml whisky, op­tional

Us­ing a sharp knife, cut the fruit in­clud­ing rind and pith into quar­ters. Then slice into thin slices, sav­ing the pips to place in a square of Su­per­wipe cloth and tied with string. To ev­ery one cup of sliced or­ange add two cups (500ml) of wa­ter and leave to soak overnight with the bag of pips sub­merged in the wa­ter. The next day, boil the fruit and wa­ter un­til the skin is very ten­der. Re­move the bag of pips, squeez­ing all the liq­uid into the pan. Add one cup (200g) of sugar to ev­ery one cup of pulp. Bring to the boil, stir­ring un­til the sugar has dis­solved, then al­low to cook, with­out stir­ring, un­til it has reached set­ting point. Add the whisky if us­ing. Pour into sterilised jars, fill­ing right to the top. Seal im­me­di­ately.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.