Food
Take the Bitter with the Sweet with Zesty Marmalades

web-posted Wednesday, May 25, 2011

A recent trip to Florida placed me on Interstate 95 where numerous citrus centers offered in-season Valencia oranges and Vidalia onions for purchase. With prices and supplies good, I bought several bags of each with plans to make marmalade. The oranges were juicy, thin-skinned and contained minimal seeds, making them ideal for my purpose. And, the onions, as anticipated, were sweet and packed with flavor. Besides the oranges and the onions, little else is needed to make marmalade, and most of us will have all the ingredients we need already in the house. Orange marmalade, for instance, consists of nothing more than fruit, water and sugar. You don't even need extra pectin (the substance that causes gel formation) for making orange marmalade, because there's plenty of natural pectin already in the peel. Marmalades are easy to prepare and are a key ingredient in many other recipes for marinades, glazes and sauces. If you are one of those people who think they don't like orange marmalade, I'll hope you'll try this recipe. Commercially prepared marmalades can be bitter and a ghastly off-color. They are expensive, too. An encounter with bad orange marmalade can seriously put a person off, but a good marmalade will transform a marmalade-hater into a marmalade-eater (and maker), for life.

web-posted Wednesday, May 25, 2011

Picnics in the Hayfield -- 1943-1945


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