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I've just picked about 5kg of oranges. They are the very bitter, thick skinned variety that grow in the South of France.

People here use them to make liqeurs and aperitives.

Does anyone know if they can be used for marmalade ?

And any ideas for a recipe ?


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Any recipe for Seville oranges can be used.

I'm envious, can't understand why they aren't sold up and down the country.

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