Have your say: your favourite bitter orange recipes

From jam to liqueur, Monaco Tribune readers sent us their tastiest recipes!

As the traditional annual bigarade harvest comes to an end, it’s time to get cooking! The editorial staff at Monaco Tribune asked readers to share their best recipes using bitter oranges. And we can truly say that there is something for everyone.

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Classic Orange

What can be better than stocking up on jams to see out the winter? In any case, this is what Christine decided to do, and she shared her recipe with us:

bitter-orange-jam — *All rights reserved*

Ingredients : 4kg bitter oranges, fresh juicing oranges, sugar

Grate only the zest, not the white pith.
Blanch the zest for 10-15 minutes.
Juice the bitter oranges, and press fresh oranges to obtain equal amounts of bitter orange and fresh orange juice.
Add the two orange juices and the bitter orange zest to a large pot.
Heat everything together. When it begins to boil, add the sugar (same weight as the orange juices plus zest).
Simmer gently for about 14-15 minutes per kilo.
Pour into jars and seal.

The gourmet orange

Once the jam is ready, you can of course enjoy it on some crusty bread. But with Candlemas approaching, Véronique preferred to spread her homemade jam on pancakes.

And Manuela thinks jam is an excellent ingredient to add flavour to her yoghurt cake:

Ingredients :

One natural yoghurt, 3 eggs, beaten. Using the yoghurt pot, measure ½ pot of oil, ⅔ pot of sugar, 3 of flour. 1 sachet of baking powder, 4 tablespoons of bitter orange jam

Preheat the oven to 180 °C (gas mark 6)
Pour the yoghurt into a mixing bowl and whisk for a few seconds
Add the eggs and mix
Stir in the sugar, then the flour and baking powder
Add the oil, mix again
Finish off by adding the jam and mix well until you obtain a smooth paste.
Pour the mixture into a buttered and floured loaf tin to make it easy to turn out. Bake in a hot oven for about 40 minutes (check it is cooked through using a wooden skewer). It can be decorated with royal icing (icing sugar, lemon juice and egg white) and grated orange zest.

Festive orange

The big advantage of jams, Christine tells us, is that you can make a second recipe with the leftovers. She invites us to try out her wine made from bitter oranges, while Patricia shares her liqueur, which is similar to limoncello.