You should end up with approximately 700–750g/1lb 9oz–1lb 10oz fruit purée. Add the sugar, if using, to taste and mix well to combine. Spoon onto the prepared baking tray, spreading the ...
Choose citrus fruit that are firm and bright-looking; dull skins and soft patches indicate fruit that are past their best. Bitter Seville oranges and spice-sharp blood oranges, hailing mostly from ...