SEVILLE ORANGE WINE
The Seville orange (Citrus aurantium) is both bitter and sweet, which makes it particularly useful in making marmalade glazes for cooking— especially for fowl. The pulp and juice are sweet, although not as sweet as many other oranges. The peel contains volatile oils, three glucosides, an amorphous bitter principle (Aurantiamarin), and aurantiamaric acid. The flowers of the Seville orange are more strongly scented than sweet oranges and can be used in flavoring wines. To avoid too much bitterness, follow the directions below carefully.
We Also Recommend