winter fruit

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

How to make marmalade

1kg Seville oranges,

lemon

sugar

Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long &ndash; that way you can tie it to your wooden spoon, which will make it easier to lift out later.

Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.

Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it&rsquo;s cool enough to handle.

While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you&rsquo;ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.

Now for the messy bit &ndash; I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you&rsquo;ve extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin &ndash; the crucial ingredient to the perfect set. You can now throw away what&rsquo;s left in the bag and wash the muslin, ready to re-use.

Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don&rsquo;t boil before all the sugar has melted.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it&rsquo;s ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says &lsquo;jam&rsquo;), I&rsquo;d still recommend the saucer test. If yours seems to be taking a while don&rsquo;t worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.

Once you&rsquo;ve reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

Sourdough cobbler is just like a pie, only better! It is quick and simple to make with apples, pears, peaches or berries. See the section above for five of my favourite fruit combinations. The recipe includes a quick alternative for anyone who doesn't have a sourdough starter.

Sourdough Cobbler

flour (gluten free or pastry flour)

tsp baking powder

tsp baking soda

tsp salt

tbsp butter

sourdough starter (see notes

lbs of fruit

brown sugar (may need up to 1 cup for tart fruit)

tsp sugar

Mix the flour with the baking soda, baking powder, salt and spices.

Cut the butter into the flour until it is evenly distributed.

Mix in the sourdough starter to form a sticky dough. Avoid over mixing, you just need to bring the dough ingredients together.

Mix the fruit with the sugar and spices, and spread out on the bottom of a 10 cup baking dish.

Brush the top of the biscuit with melted butter, then sprinkle on some sugar.

Bake at 375F (180C) for 40-50 minutes until the dough is cooked and the top is nicely browned.

My biscuit top didnt look like yours  maybe the sourdough starter is different hydration  It was super yummy!!

I love that the majority of flour is from my starter. I made a mistake and added the starter before incorporating the butter so I carefully kept cutting the butter with a knife in the wet dough and still turned out great. I used fresh GA peaches and it was perfection.

I love this recipe. It's a winner and a staple at our house now. I think my family is starting to like my discard more than my fed sourdough, with sweet treats like this. :) Thanks!

I made this recipe last night with peaches and it was AMAZING.  I used a square pan. I rolled it out like the picture but mine wasn’t quite as pretty lol.  I topped with home made whipped topping.  I used regular all purpose flour because they all I had.  The topping was SO good.

My dough was made with all purpose flour and a more liquid starter just out of the fridge. It was very wet. The end result was similar to an upside down peach cake. It could not have been any tastier especially since I put a small scoop of peach ice cream on top. Such a treat with minimal effort.

Love this recipe! I've used it many times now and it's always delicious. My family loves it.

This recipe is FABULOUS-I used a whole stick of butter in the dough and ended up adding a little more discard. I did this so the dough came together enough for me to kind of shape it with my hands into a rectangle, then I draped it over the fruit (I did a mixture of blackberries and peaches tossed with just a tablespoon or two of white sugar and a little grenadine). Then I drizzled the top of the dough with maybe a tablespoon of melted butter and sprinkled with sugar. It was perfectly baked at 40 minutes. Thank you for a wonderful way to use up discard! This is the best cobbler I’ve ever made!

Thanks for sharing this recipe.  I made one change to the oil and use apple sauce instead.  The end result was delicious and oil free.  Thanks a lot.

I love this recipe.  I use traditional flour and cold plant butter for a biscuit topping, or if you melt the butter  (don’t over mix) you get more of a thick pancake with a smooth top.  Love it both ways, FYI.

Might be the best Apple Cobbler I’ve ever made!! For Real, I just ate half the pan. So good, and I’ve always got Sourdough Discard yo use. My new favorite recipe ❤️❤️❤️

The was a delicious recipe.  However, I think maybe you need to add a little flour to the fruit before baking in order to thicken the juices.  When mine was done it was more like a yummy biscuit floating on a deep lake of juice.  I mean there was so.much.juice.  I love juice.  But this was a few cups worth of juice and it was the consistency of water (or juice!), not thickened at all.  Having said that, it was still tasty.  Next time (and there will be a next time because, as I said, the flavor was delish) I will sprinkle the fruit with a few tablespoons of flour before baking.  (I used a mixture of fresh berries and apples.)

A sweet and spiced persimmon cookie recipe with cranberries, white chocolate chips, and almonds. A perfect soft and moist cookie to make during the holidays!

Persimmon Cookies

unsalted butter (softened)

brown sugar (light

persimmon pulp (puréed (3-4 very ripe and soft Fuyu persimmons))

all-purpose flour

baking soda

salt

cinnamon

nutmeg

ginger

allspice

⅓ cup old fashioned oats

cranberries

white chocolate chips

pecans (roughly chopped)

Set the oven rack to the middle position. Heat to 325°F (163ºC).

Using the paddle attachment on your mixer, cream the butter and sugars together until light and fluffy.

Add the egg and mix on medium speed until combined.

Add 1 cup of persimmon pulp purée and mix until combined.

Sift the dry ingredients together; flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Whisk the dry ingredients together, and then slowly add into the mixer on low speed. Mix until just combined.

Add the oats, dried cranberries, white chocolate chips, and pecans. Mix on low speed until combined, approximately 1 to 2 minutes.

Portion the dough (about 1 ¼ tablespoon) onto a parchment paper lined sheet pan. Make sure that the cookies are at least 2 inches apart. Use your fingers or a spoon to flatten the dough into ¼-inch thick cookies, the dough will be slightly sticky. Top with extra cranberries, white chocolate, or pecans if desired.

Bake the cookies one tray at a time. Bake until the edges set, the surface feels firm and golden brown, arproximately 14 to 16 minutes.

Cool on the sheet pan for 5 minutes and then transfer to a cooling rack. Bake the remaining cookies, making sure the oven increases back up to the proper temperature.

https://www.youtube.com/watch?v=U6qmi8sUbCw

Here's a helpful step-by-step recipe guide on making delicious permission cookies. This persimmon cookie recipe is designed to highlight the honey-like flavor from these delicious fruits.
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https://www.jessicagavin.com/persimmon-cookie-recipe/

✅ INGREDIENTS:
• 4 ounces unsalted butter
• 5 ¼ ounces granulated sugar
• 1 ¾ ounces brown sugar
• 1 large egg
• 8 ounces persimmon pulp
• 10 ounces all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 ounce old fashioned oats
• ⅛ teaspoon allspice
• 3 ounces dried cranberries
• 2 ounces white chocolate chips
• 2 ounces pecans, roughly chopped

📕 MY COOKBOOK (affiliate):
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Top 3 winter fruit recipes from across the web

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How to make marmalade

Sourdough Cobbler

Persimmon Cookies

Top 3 winter fruit recipes from across the web

The most viewed winter fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to make marmalade

Sourdough Cobbler

Persimmon Cookies

The most viewed winter fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine