The oranges are gone, well, with the exception of the few that have been set aside for our breakfast fruit over the next week or so. Overall things went really well, and we have some lovely goodies stashed in the store for future use. We’ve also enjoyed some orange flavoured meals as well.

That being said, the marmalade proved to be my nemisis. The first batch didn’t set and discoloured!  What to do… Add Cointreau to the mix, and lable it as Orange and Cointreau Syrup for use with desserts – I have to say it goes deliciously with date pudding !

So what was the problem?  More pectin you say? That’s what I thought, anyway. So I saved all the pips from the oranges and lemons used in all the other recipes – I had a lovely little pile of them by the time it come to revisit the marmalade. Neither Gary, nor I, could understand what happened to the first batch, it’s never happened before…

With everything prepared, I started again – it was looking beautiful, time to test for set, and again… it just wouldn’t set and turned dark. Fearing it would burn, I took it off the heat and bottled it. The next morning when I checked, it was syrup, nothing like the lovely jelly like consistency of marmalade. By this time I thought I knew what the problem was – while the pot I was using was big enough, it was tall and narrow, not wide and squat.

Not wanting to waste the fruit sugar and time and effort, this time we decided to try and cook it a little more. It just got darker, and again wouldn’t set. Finally, I had to bite the bullet and use commercial pectin (I have plans to make my own in future, but didn’t have time at this point). Set was reached, it doesn’t taste too bad, really, just sweeter than usual and it looks like treacle!  A new wider, shallower, preserving pan style, pot has now been ordered and is on its way. I am hoping that by using it, we will avoid any more marmalade dramas.

So what was cooked? You will have seen some of the goodies in previous posts, but here is the list in full…

• Candied Lemon Peel – a by-product of various recipes
• Candied Orange Slices
• Chocolate Dipped Candied Orange Slices
• Chocolate Dipped Candied Orange Sticks
• Cumberland Sauce Base – bottled
• Dried Lemon Peel – a by-product of various recipes
• Dried Orange Peel
• Duck, Orange and Crispy Duck Prosciutto Salad
• Nana Mac’s Potato and Orange Salad
• Orange & Cointreau Syrup
• Orange and Mint Jelly
• Orange Cake – Gluten Free
• Orange Cordial
• Orange Glazed Salmon with Garden Fresh Greens
• Orange Marmalade
• Spiced Oranges
• Sugar Coated Candied Orange Sticks
• Zingy Citrus Mocktail

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There is one more recipe brewing, but it is going to take another couple of weeks – Collette’s Vin D’Orange. I will put up a post about it when its ready, and let you know what it is like.

Finally given that Jan provided all the oranges for this little marathon, I thought it only propper that I share the recipe for this delicious dessert that she has shared with me – Spiced Oranges & Dates with Greek Yoghurt Cream.

Spiced Oranges & Dates with Greek Yoghurt Cream

• Servings: Serves 6
• Print

This simple little dessert is the perfect way to finish a meal. It can be prepared ahead - adding the Yoghurt Cream and pistachios just before serving.

Ingredients

• 6 large navel oranges
• 6 fresh dates, pitted, coarsely chopped
• 1/2 cup fresh mint leaves, coarsely chopped
• 1 tbs pure icing sugar
• 1/2 tsp ground cinnamon
• 55 g (1/3 cup) pistachio kernels, coarsely chopped

For the Greek Yoghurt Cream

• 125 ml (1/2 cup) Greek-style yoghurt
• 125 g light cream cheese
• 2 tbs honey
• 1/2 vanilla bean, split lengthways
• 125 ml (1/2 cup) pouring cream
• 1 tsp pure icing sugar

Directions

1. To make the yoghurt cream, place the yoghurt, cream cheese and honey in a bowl. Use a small sharp knife to scrape the seeds from the vanilla bean into the bowl. Use an electric beater to beat until combined. Place the cream and icing sugar in a bowl. Use an electric beater to beat until soft peaks form. Fold into yoghurt mixture. Cover with plastic wrap. Place in the fridge for 2 hours to chill.
2. Cut top and base from each orange. Use a sharp knife to remove skin and white pith. Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments.
3. Combine orange, dates and mint in a bowl. Sprinkle with icing sugar and cinnamon. Toss to combine.
4. Divide fruit among serving plates and serve with pistachios and yoghurt cream.
5. Garnish with sprigs of mint.

Notes:

• My sister Jan passed this recipe to me, she received it from her friend, Mandy, who found it in Australian Good Taste – September 2011, p.80 .
• Allow 2 hours chilling time.

Until next time…

Bon appétit!

Links:

Chocolate Dipped Candied Orange Sticks 

Nana Mac’s Potato and Orange Salad

Orange and Mint Jelly 

Orange Cordial

Spiced Oranges

Spiced Oranges & Dates with Greek Yoghurt Cream 

Sugar Coated Candied Orange Sticks 

Zingy Citrus Mocktail