2kg Seville oranges
1.5kg Caster sugar
0.5 L water
1. Wash the oranges really well and blanch them in boiling water for a couple of minutes. Turn off the heat but keep the oranges in the water for 24 hours. Cut the oranges in halves and extract all the pulp. Cut the zest finely.
2. Now cook the pulp and zest separately for 20 minutes each in 500 ml boiling water. Drain and weigh (this will determine the amount of sugar we use, which should be the same as the amount of orange pulp and zest that remains). Finally cook the pulp, zest and sugar together at a moderate heat for about an hour, stirring every once in a while.
3. Store in clean, sterilised jars.
With thanks to Spanish Chef Marta Yanci, founder of Dubai-based bespoke catering company Marta´s Kitchen (www. martaskitchen.com)