I've always longed to try something other than preserved lemons. When blood oranges were in season (remember when?), I had some left over only a few days before we headed on a long vacation so I decided to see if they would make a good preserve. And they do. I've subsequently used them in cake, bread, marmalade. The quantities are fluid - what you want is enough fruit to fill a clean jar, and some sugar. I sprinkle about a tablespoon or two over each layer of fruit and slowly press down. The fruit juices pickle the rinds, softening them and making them extremely versatile and delicious. And the Cointreau? Well, I had some to spare and a couple of tablespoons worked out perfectly. —Kitchen Butterfly
A mix of citruses (I used blood oranges, lemons and limes), quartered
Some Cointreau or alcohol (optional)
In This Recipe
Into your preserving jar, place a layer of quartered fruit, sprinkle over some sugar and repeat till all your fruit is used up. Press down on the fruit, so the juices (which pickle/preserve) are released.
Top with a couple of tablespoons of sugar and sprinkle the Cointreau all over.
Close the jar, refrigerate and let 'rest' for about 3 weeks then use as you like.
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!