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Lions Roar : January 2003
88 SHAMBHALA SUN JANUARY 2003 opened our copy of Jane Grigson’s Fruit Book to the recipe for whole orange mar- malade (“the simplest, easiest, and best fla- vored”) and set to work. Again, however, I adapted the recipe, replacing the water called for, with the juice from sweet, Florida oranges. The result, after all the soaking, cutting and boiling, was, to put it simply, the best orange marmalade I’ve ever eaten in my life. And I wasn’t the only one who thought this— we gave some of our very limited supply to marmalade fiends of our acquaintance who said exactly the same thing. They begged us for more. This is because the stuff brought you back to the first time your taste buds encountered real British marmalade and shouted, “Wow!” And here they were, shout- ing it all over again. This, in short, was marmalade to make a Scot sit up and take notice. For an American marmalade-maker, if that isn’t a triumph, I don’t know what is. ♦ The recipe for Maximum Orange Marmalade can be found on the Shambhala Sun website: www.shambhalasun.com JOHN THORNE, with his wife, MATT LEWIS THORNE, publishes thenewsletter Simple Cooking (www.outlawcook.com). They are authors of Pot on the Fire: Further Exploits of a Renegade Cook, and Serious Pig: An American Cook in Search of His Roots.