Chinotto is a dwarf orange as well as a compact tree that is quite sour with plenty of blooms that create an aromatherapy atmosphere in my yard as soon as you walk out. The fruit hangs on the tree most of the year making the tree very ornamental.
At one point I had no use for this tree other than to show off the beauty of it and on a summer night I would hang white lights and is magical. This myrtle leaf orange has been known for centuries in the Mediterranean and like its Italian and French name Chinois suggest introduced most likely from China. I have now found that in San Pellegrino the ones behind the mineral water have found many culinary uses for it. Amaro the Italian herb liqueur is made with Chinotto as well as Campari and Il Diavolo are all made with this tiny fruit.
I am going to dare to make a marmalade out of it and I am typing this down so I am held responsible of making it so. Anyone that has ever made marmalade know how time consuming it can be. I am ready for the challenge.
This is the recipe from another blogger ...
Bitter orange marmalade
Adapted from Pam Corbin, River Cottage Handbook No.2: Preserves
1kg (2.25lb) bitter oranges
75 ml (5 tbs) lemon juice
2kg (4.5lb) Demerara sugar
2.5 litres (4½ pints) of water
Makes 5-6 450g (1lb) jars
In the meantime a cocktail made out of Chinotto Soda.
|Last nights moon with halo.|
Happy Midweek friends and please stay sweet...