Silidh Ghranaidh le Ruadh-bh脿rr agus Oraindsear
SILIDH GHRANAIDH LE RUADH-BHÀRR AGUS ORAINDSEAR
1 oraindsear
2 punnd ruadh-bhàrr
1½ punnd siùcar
Goil an oraindsear ann an uisge gus am fàs e bog.
Geàrr an ruadh-bhàrr ann am pìosan mu òirleach a dh'fhaid agus cuir ann am pana mòr e leis an t-siùcar. Dòirt ann steall uisge – leth chupa neo mar sin. Cuir seo an dara taobh gus am bith an oraindsear deiseil.
Bheir an oraindsear às a' phana agus leig leis fuarachadh. Geàrr an rùsg ann am maidean beaga tana agus dèan an taobh a-staigh aige cho beag sa ghabhas. Feuch gun toir thu às sìol sam bith. Cuir seo dhan phana leis an ruadh-bhàrr.
Goil a h-uile sìon sa phana air a shocair an toiseach gus an leagh an t-siùcar an uair sin goil aig teas nas àirde e son fichead mionaid neo gus an ruig e an ìre far am fàs e cruaidh (setting point) Tha seo aig 105C air tomhas-teasa.
Dòirt an t-silidh ann an crogain a tha cho glan sa ghabhas.
GRANNIE'S RHUBARB AND ORANGE JAM
1 orange
2lbs rhubarb
1½ lb sugar
Boil the orange until just tender.
Chop up the rhubarb into pieces about an inch thick. Put them into a large pan with the sugar and about half a cup of water. Leave to one side until the orange has softened.
Remove the orange and leave to cool. Cut the peel into thin matchsticks and dice up the inner pulp and pith. Make sure to take out any pips.
Pour the fruit into the pan with the rhubarb and cook gently until the sugar has melted. Turn up the heat and boil to “setting point” which is 105C on a thermometer.
