Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Good citrus only comes once a year, so I made Navel Orange Liqueur, also known as Triple Sec, with fresh orange juice and peel to preserve the flavor for summer cocktail season.
This jelly is thickened with homemade pectin made from orange peels.
Vin d'Orange is a bitter liquor made with Seville Oranges. It is easy to prepare, requiring the mixing of a few ingredients and allowing it to sit for two weeks to allow the spices and orange zest to infuse the wine and vodka.
Citrus is like a guiding light in winter. Here, navel oranges are used to make a marmalade that is both less sweet and less bitter than its Seville orange counterpart.
This lappingly luscious marmalade is the antidote to the blood orange's fleeting season. The jewel-toned marmalade captures the fruit's unique subtle citrus flavors.
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