95
Ingredients
450 g (1 lb) seville oranges
1 lemon
750ml (1
1
⁄
4
pts) water, boiling
450 g (1 lb) sugar
knob of butter
Orange Marmalade Makes 1
1
/
2
-2lbs
Dish: large bowl
1. Grate oranges and lemon ensuring all the
pith is left on the fruit.
2. Place the peeled fruit in a food processor
and chop until the pips are broken.
3. Place the chopped mixture in a large bowl
and pour over boiling water. Cover and
cook on HIGH Micro for 10 mins.
4. Strain the mixture through a sieve into
another large bowl pressing the pulp well
until all the juice is extracted. Discard the
pulp.
5. Stir the shredded rind into the hot juice and
cook uncovered on HIGH Micro for 10
mins. until rind is tender, stirring
occasionally. Stir in the sugar until
dissolved.
7. Cook on HIGH Micro for 8 mins covered.
Stir in the butter and cook to setting point
15-20 mins.
8. Leave to stand for 10 mins then pour into
warmed sterilized jars.
Ingredients
45 ml (3 tbsp) olive oil
4 large red onions halved and thinly sliced
50 g (2 oz) demerara sugar
100 g (4 oz) sultanas
300 ml (
1
⁄
2 pint) red wine
125 ml (4 fl.oz) red wine vinegar
Red Onion Chutney Makes 2 lbs
Dish: large bowl
1. Put oil in bowl with onions. Soften on HIGH
Micro for 10 minutes, stirring halfway.
2. Add all other ingredients and mix well.
3. Cook on MEDIUM Micro for 20 mins, or until
soft.
4. Cool slightly, then pour into a jar.
5. Allow to cool thoroughly before chilling.
