QUINCE-ORANGE
MARMALADE
1½ lbs navel or Valencia oranges,
halved crosswise, each half cut
lengthwise into quarters then
crosswise into ¹/8"-¼"-thick slices
to reach 1" above the tops of the
fruit. Cover tightly and let rest
overnight at room temperature.
Edible gifts are always appreciated, especially when they are
as beautiful and delicious as this
Quince-Orange Marmalade. The
recipe is straight from the successful kitchen of Rachel Saunders, the
proprietor of Blue Chair Fruit. Don’t
be intimidated by the three-day
process, or if you’ve never experimented with preserving. Each step
is straightforward and the end
result is worth the extra effort.
½ lb blood oranges (or substitute
navel or Valencia oranges), halved
crosswise, each half cut lengthwise
into quarters then crosswise into
¹/8"-¼"-thick slices
4 lbs + 15 oz white cane sugar
About 5 oz freshly squeezed lemon
juice, strained (about 3 lemons)
A splash of maraschino liqueur
(optional)
INGREDIENTS
3¼ lbs quinces, washed and cut
into eighths
DAY ONE
1. Place the sliced oranges in a
nonreactive saucepan with water
DAY TWO
