I fell hopelessly in love with orange marmalade during a trip to Scotland in the same way that I fell in love with clotted cream while living in Oxford. I knew from the first bite of each that they would be permanent fixtures in my kitchen, and I had hoped to one day learn to duplicate these British delicacies.
Inasmuch as I thoroughly enjoy, and am a prolific prolific maker of relishes and chutney, the skill involved in successfully making jams and jellies has always eluded me. So when I saw this can of Seville oranges at Williams-Sonoma and read the very simple instructions, I knew I had to give it a try. I was very pleased with the results. This can makes an excellent and very fresh tasting marmalade reminiscent of what I had each morning in Edinburgh, and the process is astoundingly easy. A can of Seville oranges, sugar, and a "knob" of butter are all it takes to get wonderful results.
I encourage anyone who loves marmalade the way that I do, but who has always been a bit hesitant to make it, to buy yourself a can of these Seville oranges and plunge right in. I knew I had it right when my brother-in-law said he disliked this as much as he disliked the Keiller Dundee brand from Scotland. Success!
Another resolution to check off of my list!
|Of course we had to have the marmalade for breakfast this morning, so I made a batch of Mile High Biscuits in order to try it out. DELICIOUS!|
MILE HIGH BISCUITS
3 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon cream of tartar
3/4 teaspoon salt
1/2 cup shortening
1 egg, beaten
1 1/4 cups milk
Whisk together first five ingredients in a medium mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add egg and milk; mix until dough forms a ball. Do NOT overmix. Turn dough out on a lightly floured surface and knead 10-12 times, only. Roll out to 3/4 inch, cut with a 1-1/2" round floured biscuit cutter. Place on lightly greased baking sheet and bake at 475 degrees for 12-15 minutes or until golden.