A Chicago Chowhound visiting California is returning with roughly a bushel of Seville oranges. It is certainly manna from Heaven, it is also a lot more than I expected to work with.
The first intended use is to obtain juice for marinading pigs for roasting next summer. According to Diana Kennedy, we are to remove the peel first, then squeeze the juice. Following this process will eliminate bitter oils from the skin, which I imagine is a detail not observed in commercial processing of Seville oranges for juice. (I acknowledge I could be wrong --- I will know later this week when I compare the "fresh" juice with the bottled) I want to portion the frozen juice into useful quantities: how much juice is required for 150 pound pig?
Diana Kennedy also recommended freezing grated peel for future use. Ok, I can live with this ... but I will have a tremendous amount of peel left over.
I have made candied orange peel for the holidays. Are Seville oranges suitable for this process? My method includes a day of soaking in salt water, then boiling in several changes of water to remove the peel's bitterness. Cooking, scraping the pith out, making a goo (sic) out of unflavored gelatin, rolling in sugar and air drying. Lots of hand work for really outstanding stuff, but I begin with Navel oranges (plus lime, grapefruit, tangerine). Anyone candied Seville orange peel?
Diana Kennedy also suggested using the hollowed peels of these oranges are cooked to a dark stickiness for the traditional frutas en tacha. What is this? Do you have a recipe? What is your opinion of the taste? Is it an acquired taste?
Any other ideas of how to work with these oranges? Any tips I should observe?