Ever heard of a trifoliate orange? Me neither until a few weeks ago when my friends at Prospect Heights Community Farm were generously offering them, and since I never refuse anything even remotely edible, I accepted.
They’re about 1½ inches in diameter, slightly fuzzy, at once both sour and bitter, and contain more seeds than pulp – the very definition of a culinary challenge. I decided to try my hand at improvising marmalade. Since that’s a task I had never attempted, I reasoned that no one could criticize me if the result was less than stellar.
I sliced the peels, added the purported pulp, orange juice and sugar, and repeated the procedure using some sweet Valencia oranges (actual pulp!) to offset the aggressive components, and tossed in a handful of dried cranberries because I had some in the pantry (the reason I incorporate many left-field ingredients into my experiments) then cooked the mixture until it reached a marmalady consistency.
The outcome was surprisingly tasty for a first effort and complemented toasted English muffins and wedges of brie with equal appeal (no pun intended).
BUT: given the frequency of repeated tests involving a touch more of this and a lot more of that, I have quite a bit left over!
So what’s your favorite way to use orange marmalade?