If you make this recipe using Seville Oranges it will be the traditional bitter orange marmalade. I had lots of navel oranges on my tree and decided to try a couple of different variations to this recipe: one based on Whisky Seville Marmalade and another based on Mandarin Marnier Marmalade. I made the basic recipe and split it in half at the end, adding whisky to one half and Cointreau to the other – you can make it all with one or the other or try another flavour altogether.
2 litres Water
2 1/2 kg Sugar (approx)
3 tablespoons Cointreau (or Grand Marnier)
Wash oranges, slice very finely, reserve seeds. Put fruit in basin, add water, cover and stand overnight. Place seeds in a cup, cover with extra water, cover and stand overnight.
Place fruit mixture in a large pot. Strain seeds and add liquid to fruit mixture, pressing as much liquid as possible from the seeds into the fruit mixture, discard the seeds.
Bring mixture to boil, reduce heat and simmer, covered, for about an hour or until the fruit rind is tender.
Measure fruit mixture, allow one cup of sugar to each cup of fruit mixture. Put fruit mixture and sugar in a preserving pan. Stir without boiling over high heat until sugar is dissolved. Bring to the boil and boil as rapidly as possible, uncovered without stirring, for 30-40 minutes or until a little of the marmalade will jell on a cold saucer.
Stand for 5 minutes, then stir in the Cointreau. Pour into hot sterilised jars and seal. Makes about 10 cups.