Clean the oranges with
hot water. Peel them thick, so the white comes off as well. Cut the
orange in pieces. Cut half of the peel in thin strips. Put the oranges
and peels in a pan, together with the sugar and orange juice and so
much water, that all oranges are covered. Cook for at least two hours
on a soft fire, until all peels are soft. Add some water if necessary.
You can test the thickness by putting a drop of marmalade on a plate.
After two minutes in the fridge you can see what the marmalade will
look like.
Marmalade is delicious on bread or toast but you
can also create incredible dishes with it: try for instance
marmalade lamb,
marmalade cookies,
marmalade ice
cream,
orange cake
snowballs,
crepes suzettes,
Caledonian cream,
Linzer cookies,
apple marmalade crumble, but also mushroom bread,
bustrengo,
Christmas cake and bread pudding.
Try also pomelo pineapple marmalade!
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Grate the ginger and
the peel of the lemon. Press the juice out of the lemon. Heat 5 liters
of water with the sugar, ginger, lemon peel and juice until the sugar
is dissolved. Allow the fluid to cool until 40 degrees before dissolving
the yeast. Sieve the fluid and put in bottles. Leave them for 1 day
at room temperature, then store in the fridge. After 2 days they are
ready to drink. Don't forget to open the bottles, a few times a day,
the first days after you made the beer, because carbon dioxide develops
and the pressure can get quite high. If you forget, the bottle might
explode!
On 4 April 1960,
Senegal became independent
from France. Click on
culinary calendar for more links
between cooking and celebration.
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