The marmalade making left a few stragglers – so what about preserved oranges? We’re familiar with preserved lemons, but when I saw this recipe today I thought I’d give it a go. It’s virtually the same as the recipe for lemons. It was suggested that it needed 700g of salt but I couldn’t see any way of getting it in so I cut that bit back. We’ve had runner beans, which have almost no natural acid, salted far less fiercely. I also added bay leaves to the mix becuase I like them. We’ll see in a couple of months – but I’m already thinking about smoked duck breast with some kind of sauce or relish made with preserved Seville oranges. I hate wasting things so it was quite a relief to find a way of using up the surplus. In the past I’ve made so much marmalade it’s started to crystallize before we get around to eating it, so this year I’ve been careful only to make sufficient until supplies come in again next January.