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Digital Subscriptions > Delicious Magazine > Jan-18 > THIS MONTH IN THE delicious. KITCHEN…

THIS MONTH IN THE delicious. KITCHEN…

While the delicious. team are testing recipes, they’re often debating the best ways to do things as well as answering cooking questions that arise in the test kitchen. What’s the best technique for preparing fresh pineapple? How do you make sure your pastry case doesn’t shrink at the edges? What should you look out for when making marmalade? It’s the kind of information you won’t find anywhere else, and it will help take your cooking to the next level.

MAKE THE BOUNTY LAST

BLOOD ORANGES

BY XANTHE CLAY

Blood oranges are one of the consolations of January, deliciously tangy and bright. Enjoy some now and save the rest for (another) rainy day. Here’s how…

FREEZE whole oranges for making jam or marmalade, but for other recipes it’s best to freeze the juice and zest separately. Grate the zest off the fruit first, spreading it out on baking paper. Fold up tightly and put in a sealable freezer bag, then juice the fruit and pour into separate freezer bags. Label with the date and contents and keep for up to six months.

PRESERVE Blood orange peel is brilliant candied for cakes and baking (it’ll be hot cross bun time before you know it) or cut into strips and dipped in chocolate for a nibble with coffee. Here’s how… Put the peel from 4 oranges in a pan of cold water, bring to the boil, then drain. Repeat. Put 900g granulated sugar in a pan with 300ml water and heat until dissolved, then boil for 5 minutes. Add the peel and cook gently for about 45 minutes until soft and translucent. Drain well (save the syrup for fruit salad or cocktails). Lay the peel on a tray lined with baking paper and bake for 2 hours at 100°C/ 80°C fan/gas ¼ until fairly dry to the touch (check it often). Store the candied peel an airtight container, cutting it up when you need it.

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About Delicious Magazine

Stay cosy this winter with the January issue of delicious. magazine. Gill Meller brings seasonal comfort, Thane Prince transforms leftovers and José Pizarro cooks a warming menu from Catalonia. Thomasina Miers, Bill Granger and Matt Tebbutt share their favourite family recipes and Phil Vickery shows that healthy food can be tasty too. Plus we have the best Cornish pasty, our guide to the perfect cooked breakfast and this month's must-cook pudding – sticky, caramel chocolate sponge. And don't miss our brilliant pull-out Winter Vegetarian collection.