Seeds are high in pectin, which will give your marmalade the texture of a rich jelly.
The pieces should be no bigger than 1/3 of an inch (0. 85 cm) long. [3] X Research source
Certain sour orange varieties are more resistant to cooking. Pre-boiling the orange pieces ensures that they will be fully cooked. The oranges should be covered with water; an exact measurement is not needed.
Once the peels are translucent, you can set the mixture aside overnight, if desired, to encourage the release of extra pectin.
Occasional stirring prevents the bottom of the mixture from adhering to the bottom of the pot and burning.
Chilling a saucer will assist you with checking how well the mixture will gel.
After a few minutes in the freezer, the mixture should thicken somewhat, and wrinkle slightly to the touch. The saucer is just to test a small amount of the marmalade to verify that it’s finished cooking.
Naranjada is a popular South American beverage.
For example, try this wet rub on grilled, baked or pan-fried fish.
Boil and drain two large red onions (thinly sliced). Combine the onions with 1½ cups sour orange juice, a tablespoon of sugar and a teaspoon of salt. Allow it to sit for four hours, uncovered. [14] X Research source
The white pith is bitter, thus you want to cut as much of the orange part only as you can.
The peels can change from dry to burnt quickly, thus you need to keep a close eye on them. This process can take anywhere from twenty minutes to forty minutes or more. Alternately, you can dry the peels in a food dehydrator.
An exact size is not necessary; the peels may be finely or coarsely chopped.
Three cups of day daily, using one to two grams of dried peel, may soothe indigestion and heartburn by regulating stomach acidity. [20] X Research source
