An orange by any other name is still an orange right? Wrong! There are many different species of orange and they range from Bitter to sweet. I'm learning the hard way about this and trust me the hard way!
So see what had happened was there is a free growing orange tree near my son's bust stop, and I was like oh wow oranges, what yummy sweets can I make this new found treasure...then my son was wanting to eat one. Sure ok nature's candy is good thing...except this was one bitter orange. I mean bitter like lemon's are tart bitter.
So google fu was used to find out what kind of orange I had found...and ta da it's the Seville orange. The most bitter orange out of the family. Seville oranges are most commonly used for orange marmalade. Use the zest and juice in flavored sugars or salts, syrups, cocktails, vinaigrette or marinades. Pair with fennel, bitter greens, chicories, olives, other citrus, fresh herbs, aged cheeses, seafood, rice, and Spanish spices. Seville oranges will keep, refrigerated, for two weeks (SpecialProduce.com)
Now with keeping this in mind I made some yummy super moist orange bread that lasted only 3 days and used some of the juice to make the glaze with cream cheese. These little gems are great for baking because the bitterness associated with them seems to dampen that bitterness so you are left with that nice orange flavor.
Here are some recipes to try encase you happen to find these little gems just growing out there and not in someone's yard unless they wanna share em!
Lavender Jelly with Orange-pith Pectin
Easy Seville Orange Marmalade
Seville Orange and Vanilla Bean Marmalade
Orange Bread (the one I made)
As for the glaze I made for the orange bread I mixed 1.5 cup of powder sugar to 4 oz. cream cheese and 2 Tbsp of orange juice. If it's to thick add more orange juice...just remember the juice is bitter. If to thin add more powder sugar to desired thickness. A little of this goes a long way!
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