There is little to do, sometimes it takes a little to do great things.
This applies to daily life and, therefore, also to cooking activities: sometimes it’s a simple ingredient that makes a great recipe, but even a small addition, a light shade could have the power to entirely change a dish. But even the same ingredient can change depending on how you use it or depending on the combination between different ingredients.
Thus, a simple Sicilian orange could change a lot depending on the procedures, on the parts you’re using and on the added flavors, originating three very different preserves, different in texture, taste and color.
So today I propose you three ways to make the most of the oranges and keep their unmistakable taste even with the changing of seasons.
In order of height (of the jar, from the smallest to the largest one), I propose you an orange jelly (black tea scented), an orange jam (rum flavored) and canned sliced oranges, hoping that at least one (or more than one) could tickle your appetite for fruit preserves.
On this occasion, it’s important to remember that I haven’t had the chance to set foot in Sicily, yet.. then, why my cuisine is so influenced by this wonderful land? And something tells me that I’ll come back to Sicily (at least virtually) in the near future (suspense mod. ON)