Family Ties

*Spicy Marmalade: 

Wash 5 pieces of large oranges. Peel into long strips. Boil peels with enough water to cover and let it simmer for 45min-1hour until soft and tender. 

Strain peels and discard water. Let boiled peels cool. Juice peeled oranges (yield should be 240g) and add 120ml of cold water. Slice peels into desired chunk size. Combine with juice and water mixture. 

In a pan, add 10ml of lemon juice to the chunk and juice mixture. Bring it to simmer at medium heat then low heat once it bubbles. Let it simmer again.

Slice 3 pieces of Birds eye chili and 50g of peeled ginger. Add these at 30 minute mark. 

Pour spicy marmalade into heat proof container and let chill for a minimum of 8 hours. 

*Hibiscus Syrup: 250g Boiling hot Water & 50g Dry Roselle (dry hibiscus) 

Combine the hot water and Roselle and steep for 10 minutes. Strain and press the Roselle to extract all the liquid. Weigh out the Roselle tea and add equal weight of white sugar.

*Orange dust:

Peel about 3 oranges and put into dehydrator overnight (or 16hours) at about 60°C. 

In a food processor, add dried orange peels, 1 tablespoon salt, 1 tablespoon sugar. Blend till peels are evenly disintegrated.