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This is an absolute standard recipe in my kitchen, I make it at least once a week. You can combine potatoes with whatever veggies you have - it’s always a great combination of shapes, colors and flavors. Together with a dip and a green salad this is a quick tasty dish.
In the fall, after work, my father would come home with pomegranates in a brown paper bag. Two or three rolled out of the bag onto our kitchen table. Grabbing one, I broke open the leathery skin; and popped the beautiful red rubies out of the shell; landing all over the table. As we ate these ruby red seeds, I asked him what they were. “Chinese apples” he said. Years later, I learned another word for Chinese apple was Pomegranate. Those lovely ruby seeds will always remind me of him.
This is a reliable, delicious and crowd-pleasing topping for vegetables, grain bowls, meat or any savory food that needs a tangy, umami kick. The recipe is flexible and the flavors lend themselves to creativity. Try lemon or lime instead of orange, honey or agave instead of maple syrup and turmeric in addition to ginger.
I absolutely LOVE marmalade and, luckily, I enjoy making it. For the last few years when Seville Oranges are at their best I make enough to last us all year. This is my current favourite version with added Blood Oranges for colour and sweetness, fresh ginger, kaffir lime leaves and a good splash of whisky.