Free fruit in the hedgerows is
always a joy, but I didn't expect to be picking oranges in December! Ahmed's orange tree was bursting with fruit and not wanting to be greedy I just took the two, one for each pocket on my journey home.
Still a bit green and not full up with flesh due to lack of annual sun, they were still heavily scented in orange oil and started me thinking of the scents of the seasonal festivities. Also, straight from the tree they are unwaxed and fresh, unlike many of the shop bought ones.
So with two round balls of citrus delights my mind started thinking about ideas. My first thought was to make up a marmalade along with pomegranate seeds, conjuring up flavours of north africa, or possibly speckling them with cloves to aromatise the kitchen or to bob in pan of mulling wine adding another layer of flavour.
I decided to make some jaggery marmalade. This time of year jaggery is especially indicated for colds and flu in ayurvedic medicine. A small block of jaggery is about 99p and you only need half for this recipe.
Jaggery marmalade
1. Chop two oranges pith, skin and all finely and transfer to a heavy pan.
2. Heat on high with a desertspoon of water and crumble in half a small block of jaggery.
3. Continue heating until the jaggery melts and stop when the mixture becomes sticky toffee like.
4. Transfer to cool into a jar or tub and then enjoy on bread or toast.
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