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Cooking oranges in a slow cooker
Tue 4-Feb-14
8:01 am
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eileen54
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I have some breakfast marmalade and some rum and raisin marmalade to make , and instead of simmering the oranges for a couple of hours i want to cook them in my slow cooker. Has anyone done this and can give me some advice on method and timings.

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Tue 4-Feb-14
9:00 am
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brightspark
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Sorry Eileen, I can't help as I rarely use my slow cooker.

(It's an old cooker, and the condensation inside it starts to bubble up, all over the worktop ...)

 

Looking at this site, it suggests if using a slow cooker, don't leave it on all day, as it will spoil the colour.

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Tue 4-Feb-14
10:22 am
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Sooliz
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Sorry, I don't know either as I've never done it in the slow cooker.

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Tue 4-Feb-14
12:38 pm
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eileen54
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thanks for the link Val.

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Sat 8-Feb-14
12:32 pm
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Terrier
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only once used the slow cooker for a preserve, which was a chutney, supposed to be plum, I didn't think about leaving the lid ajar and it was much too watery, so I added a few Chinese spices and stuck it in the blender and sold it as Chinese plum dipping sauce.

Sat 8-Feb-14
1:04 pm
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eileen54
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Update on cooking the oranges, I sliced the first lot of sweet oranges very thinly in  my food processor. I cooked them in the slow cooker for 4 hrs and the rinds were very tender.  The second lot of seville oranges I sliced by hand and they took all day to cook, but as I did not have to keep an eye on them it suited me. I did not make the marmalade in the slow cooker just cooked the oranges and boiled with sugar in a pan as normal.

Never give up Tomorrow is another day.

Sat 8-Feb-14
1:15 pm
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Terrier
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I might give it a try some time, I suppose it would mean I could leave it all day while out and about.

Fri 14-Feb-14
3:04 pm
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paperman
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I have done that in the past without any problem, the colour did not deteriorate either but it did have a slight tendency to be a touch cloudy, perhaps I did it for too long as I left in overnight. The real use for me of the slow cooker is when I make lime marmalade as the skins are so tough the extra cooking really helps soften them. Generally I don't cut my rind particularly finely as I like it a little coarse.  

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