Sunday, October 20, 2013

Preserved blood oranges

 
Following on from the joy that is preserved lemons I had try blood oranges just to see what they would be like.
 
Eureka! They work perfectly, all that salty goodness with a burst of fruit cup citrus power.
 
The test batch I used in a coriander pesto to accompany spicy chicken.
 
Preserved blood oranges are the perfect addition to a lamb and fig tagine, with butter under the skin of chicken, or as a citrus hit in soups.  
 
Preserved blood oranges
Ingredients
  • Blood oranges*
  • Rock salt
  • Boiled water
Method
  • Quarter the blood oranges
  • Put into jars filling gaps with rock salt
  • Fill jars with boiled water
  • Replace lid and leave in a cool dark spot for about 4 weeks
  • The two jar pictured used 4 oranges and approx. 300g rock salt
  • They should last about 2-3 months 
 
 
 
 
 
 

 
 
 
*Redbelly Citrus supplied the blood oranges for this recipe.

2 comments:

  1. G'day and interesting as never would have thought to do!
    Thank you for allowing me to learn something new!
    Cheers! Joanne

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  2. Thanks Joanne, I love that we never stop learning, so much to learn so little time, if only we didn't have to sleep!
    A friend also told me about packing julienne peel into raw sugar....its now on the list to try.
    Cheers
    Jason

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