from one generation to the next
Mustard, pickles, chutneys, relishes, salsas and sauces are our preferred condiments, lighter flavours that are complementary without hogging the limelight. Citrus fruits have an amazing quality, their zesty freshness making a perfect marriage with sweet rich meats such as pork, duck, turkey, meaty fish like tuna, chicken, even top quality sausages.
It’s navel orange season in Australia right now, the perfect time to make orange preserves, both sweet and savoury. These slightly sweet, slightly sour lightly spiced orange segments taste as good as they look. They are quick and simple to make, but you need patience, as they get better with time. They will be ready to eat after a week, but are much better after a month has elapsed. Make some now for summer.
Adapted from The Complete Margaret Fulton Cookbook
Wash a 1 litre preserving jar and lid. Put the jar in the oven at 120C while you prepare the oranges. Cut the fruit into quarters, put them into a saucepan, add water to cover, bring to the boil, then reduce the heat and simmer for 15 minutes. Drain.
Combine the vinegar, sugar and spices in the saucepan, bring to the boil, stirring until the sugar has dissolved. Add the orange quarters to the vinegar syrup, return to the boil then cover and simmer for 15 minutes.
Using a slotted spoon, pack the oranges into a hot sterilized jar, the add the vinegar syrup.
Cover and seal.
The oranges will be ready in one week, but wait a month if you can.