Everyday we juice boxes and bags of oranges for fresh orange juice, we then throw away all the juiced oranges. On the other side of the kitchen we serve morning and afternoon tea and lots of it. It is missing something unique. Homemade goodness!
Cannot believe it took us this long to figure it out. But the first trial by Chef Jaco was snapped up by Craig our pastry chef for the cheese boards. The thinking was to make a marmalade for the scones and the preserve for the cheese boards.
But after tasting the orange preserve we all decided that it will work fantastically on the scones with clotted cream. The biggest challenge in making this preserve is time, and more time as the oranges are cooked multiple times in fresh water to remove the bitterness. The result is unique as the skins are soft, very soft and easy to apply.
We still have a lot of skins, we need to consider other applications, orange salt, candied oranges and marmalade.
With the shortage of water, we will have to cut one or two steps.

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