1 kg de Bigarades non trait\u00e9es (oranges am\u00e8res)
\n1 gros citron non trait\u00e9
\n2 l \u00bc d’eau
\n1,5 kg de sucre cristallis\u00e9<\/p>\n
![\"marmelade-de-bigarades\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/02\/marmelade-de-bigarades-1.jpg?resize=500%2C333\" "\\"marmelade-de-bigarades\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Presser les oranges. Garder les p\u00e9pins et la peau blanche. Verser le jus dans la bassine. Recouper les moiti\u00e9s d’oranges en deux et d\u00e9couper les peaux en fines lamelles, puis les ajouter au jus. La Bigarade (l’orange am\u00e8re) est une agrume peu connue, produite en quantit\u00e9 relativement modeste, elle n’en a que plus d’int\u00e9r\u00eat. La fleur tr\u00e8s parfum\u00e9e de l’arbre de bigaradier sert \u00e0 fabriquer l’eau de fleur d’oranger et l’essence de n\u00e9roli. Le zeste du fruit sert pour la confection du Grand Marnier et du Cointreau. La bigarade, […]<\/p>\n","protected":false},"author":18,"featured_media":3022,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[188],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/marmelade-de-bigarades-1.jpg?fit=500%2C333","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":626,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/04\/626-flan-au-potiron\/","url_meta":{"origin":1122,"position":0},"title":"Flan au potiron","date":"4 octobre 2009","format":false,"excerpt":"Rapide et tr\u00e8s bon, ce plat satisfera tout les fans de potiron. 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\n2.Couper le citron en morceaux. Mettre les morceaux de citron, les p\u00e9pins et les peaux blanches des oranges dans une mousseline nou\u00e9e. Mettre le nouet dans la bassine, l’attacher \u00e0 une des poign\u00e9es.
\n3.Ajouter l’eau. Porter \u00e0 \u00e9bullition. Maintenir \u00e0 feu doux au moins 2 h jusqu’\u00e0 r\u00e9duction d’un tiers.
\n4. Presser le nouet, le retirer. Ajouter le sucre et remuer sur le feu doux jusqu’\u00e0 compl\u00e8te dissolution.
\n5.Porter \u00e0 forte \u00e9bullition sans remuer 15 \u00e0 20 min : le m\u00e9lange doit napper la cuill\u00e8re.
\n6.Remplir les pots st\u00e9rilis\u00e9s jusqu’au bord.<\/p>\n","protected":false},"excerpt":{"rendered":"