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Traditional Uses For Seville Orange Marmalade?

Eat_Nopal Apr 24, 2007 02:45 PM

A bought a bottle from Cost Plus... its seriously bitter! I am sure I can find uses for it, but I was wondering what the traditional classics might be?

  1. t
    Timowitz Apr 24, 2007 03:03 PM

    Marmalade. Rose Levy Beranbaum has a recipe for bitter orange curd in The Cake Bible. When Nigella Lawson was doing a biweekly column in the NY Times Dining section, she published a recipe for a cake that calls for bitter oranges. I'd bet it's in one of her cookbooks.

    2 Replies
    1. re: Timowitz
      kate used to be 50 Apr 26, 2007 08:52 AM

      Add two tablespoons to sliced (in-season) strawberries. Yummy

      1. re: Timowitz
        Timowitz Apr 26, 2007 11:01 AM

        Sorry ... I misread your post and thought you had bought Seville (bitter) oranges rather than marmalade. I believe there is a traditional English pudding that is made with marmalade. Check recent issues of Martha Stewart Living.

      2. b
        butterfly Apr 26, 2007 05:39 AM

        Here in Spain, it's mostly just eaten on toast or pastries for breakfast, but it also turns up in cakes (as a layer). It goes especially nicely with chocolate and truffle. It's also nice with mild cheeses. My son likes it on sandwiches with nutella (nocilla).

        3 Replies
        1. re: butterfly
          greenstate Apr 26, 2007 06:17 AM

          I also love it on sourdough toast with cheese. I like to use it to glaze pork or duck breasts after they have been cooke don the grill.

          1. re: butterfly
            tauer May 20, 2007 04:41 PM

            Butterfly- I am living in Madrid right now. Any idea where to pick up some really good marmalade? Also where to get it in Sevilla?

            1. re: tauer
              butterfly May 21, 2007 06:22 AM

              I usually just get the "La Vieja Fabrica" brand of mermelada de naranja amarga, which is widely available. You can usually find more homemade types of jellies at fruterías, market stalls or even herbolarios.

          2. Anonimo Apr 30, 2007 03:05 AM

            I recently made about 20 pints, more or less, of that stuff, using fruit from trees in the Michoacán village where we live. I've given away about half. Simple ingredients, time consuming process, delicious results.
            We eat it on bread. It would be good on ice cream. Probably work well in a sauce for duck or for pork. I'm thinking of cooking some pork with the marmalade and some Salsa Puréhpecha Habanero con Naranja.

            1. Eat_Nopal Apr 30, 2007 08:27 AM

              Thanks for the ideas... I will put it to good use.

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