There are definite signs of life beginning to emerge. In our back garden, the first yellow daffodils are about to break, and the leaves of the blueberry bush are uncrinkling like a butterfly from its chrysalis, purple and green. I visited a garden in Warwickshire on Saturday and, whilst the borders are mostly still bleak, there are shots of colour if you’re willing to look.
Speaking of colour, now is the perfect time to pep up the fruit bowl with citrus. It seems incongruous that these sunshine fruits should be at their best between January and March; nature’s way of taking the edge off winter, perhaps. Now’s the time to snap up oranges in all their beauty, not to mention gorgeous fat lemons and limes.
My discovery this year has been the blush orange – lighter in colour to the classic blood orange, and marbled with pink and claret, like a Mediterranean sunset. You can currently pick them up at Waitrose (who, incidentally, are also selling bergamots, those rare oranges used to scent perfumes) for less than £3 a bag. Snap them up whilst you can!
I have been having these raw, but the vivid colour of the blush orange makes them great for cooking. Last week I mixed the juice of one blush orange with a few tablespoons of icing sugar to make a candy-pink icing for a carrot cake – pretty as a picture.
But my real favourite is a wibbly-wobbly blush orange jelly, made from fresh juice. This knocks that nasty packet stuff out of the water and is incredibly easy.
To make two servings, simply squeeze five blush oranges and one lemon into a jug through a sieve (to remove any pips), then measure the juice. We need about 300ml, so if it’s short, top it up with water. Meanwhile take 1 and a half (or two if you like a firm set) sheets of gelatine and leave them to soak in cold water for a few minutes, to soften.
Heat the orange juice in a small pan with a tablespoon of sugar, or more to taste – I like mine on the sharp side – and when it’s hot but not boiling, add the gelatine and stir until it is completely dissolved. Then pour your jellies into a glass, pop in the fridge, and leave to set.
I like to serve my jelly with a trickle of cream on top, but they’re great eaten just as they are. You can of course make this with regular oranges, but the blush variety give this gorgeous deep red colour. A beautifully light, zesty dessert…and it’s good for you!