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Seville oranges are in British shops for their brief season from December to February. Prized for their intense, bitter flavour since their introduction by the Moors, these fruits are vastly more aromatic than sweet oranges. While famously used to make marmalade and inspiring liqueurs like Cointreau, their sharp juice and fragrant peel are highly versatile. They can be used in savory dishes, as a zesty alternative to lemon in sauces and dressings, candied, or even served with olive oil and salt alongside fish. Due to their short season, they freeze well for later use.
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