3 months ago


- 10 sweet oranges

- Three lemons

- Five litres of cold water

- 4kg white sugar

- 60ml whisky (optional)


  • Wash oranges and lemons. Halve them and squeeze out juice. Remove pips and slice rind finely. Put juice, rind and water into bowl. Let rind soften for 24 hours.
  • Pour in saucepan. Slowly bring to boil and let half liquid boil away – two hours.
  • When sufficiently reduced, add sugar and whisky. Stir until sugar has dissolved. Boil rapidly for a further one and a 1/2 hours, stirring occasionally, until mix sets when tested on cold plate.
  • Allow to cool slightly for two to three minutes, then pour into clean jars and refridgerate. When cold, cover with discs of dipped-in-brandy greaseproof paper and tightly seal with lid. – FOOD24.COM

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