Nerantzi Glyko - Bitter Orange Preserve |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 50 |
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This is one of the best spoon sweets and you can decorate cakes with it or make fruit cakes. It is very good in creams. You can try this with any kind of fruit. The procedure of changing the water often is to remove bitterness. Read more . With normal fruit this is not necessary. (I will be using some to prepare my Christmas cake). I shall begin preparing the cake beginning of December. Ingredients:
ingredients |
50 small bitter oranges (walnut size) |
2 kilos of sugar |
3 cups of water |
the juice of 3 - 4 lemons (1/2 lemon juice will be used in the end) |
(instead of bitter oranges, you can try with very small oranges, lemons, bergamots etc.) |
Directions:
1. Directions
2. Peel a thin layer of skin from the bitter oranges and empty the centre with a big nail as follows: We make a hole on the side of the stem and place the head of the nail inside. With circular movements we try to scrape the inner part which the pips are. We shall repeat this procedure in two days.
3. We place them in a basin and cover them with water. We leave them in the water for five days, changing water twice a day, to remove bitterness.
4. During the second day now that they are softer, we repeat the procedure cleaning the inside part.
5. After rinsing them we place them in a big saucepan and cover with water. We boil them for 2 – 3 minutes, we strain them and put them in cold water again.
6. We repeat boiling procedure until they are soft. We do the needle test. We pierce them with a sewing needle and if it falls from the needle they are ready.
7. We place them in a basin with cold water and add the lemon juice. We leave them in the water for one hour.
8. Again we strain and add fresh water and add the sugar and water and boil for about 15 minutes.
9. We remove them from heat until the next day.
10. We boil them for the last time until the syrup is ready and we add the remaining lemon juice.
11. We remove them from heat and let them cool down. We store them in clean glass jars.
12. Although I have already given two recipes of spoon sweets I forgot to mention how we know if the syrup is ready. It is very important for spoon sweets that the syrup has the proper density.
13. If we have doubts and don’t know if the syrup is ready this is what we should do.
14. Place some syrup in a small plate and let it cool down. Then get some of the cold syrup with a spoon and let it drip away. When all the syrup has dripped a final drop must remain hanging but not falling off the spoon.
15. If it does, that means that the syrup is not ready and you should repeat procedure again.
16. The preparation time given has nothing to do with the real time as I had to write something for the program to accept it.
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