500g muscatel or Californian raisins (or a mixture)
500g Bramley apples , peeled, cored and chopped fairly small
2x250g boxes shredded beefsuet
100g whole blanched almonds , coarsely chopped
350g natural demerara sugar
100g dark muscovado sugar
1 rounded tsp ground cinnamon
2 rounded tsp groud mixed spice
1 large, juicy lemon
250g whole mixed peel , chopped into small dice
125ml dark rum
125ml Disaronno Originale liqueur Disaronno
175ml French brandy
Grated rind and juice of 2 lemons.
3 eggs, beaten
4 ozs (100 gr) butter
8 ozs (200 gr) caster sugar.
(the book says strain into the jars, but I personally have never bothered with this!)
!/2 pint water to every 5 or 6 pounds of fruit
1 lb sugar to each pound fruit and 1 lb to each pint of water
Seville season is so short, December to February, but now that your mincemeat jars are empty you might as well fill them up with Marmalade!
The Seville orange season is short and is over before you realize it. The season runs from December to February. I love using the Seville oranges for making marmalade, as they are extra bitter and somewhat uncomplicated but sophisticated at the same time. I was so very excited when I saw these beauties in the vegetable shop!
Seville oranges also freeze well, so if you buy some but do not get the chance to make the marmalade immediately, I suggest freeze them whole. Defrost them completely before turning them into a delicious marmalade.