Orange muscatel salad


  • 60ml (1/4 cup) brandy (or diluted to taste)
  • 2 tablespoons white granulated sugar
  • 1 cinnamon quill
  • 100g dried muscatels (or sun raisins), stalks removed
  • 4 oranges


An orange salad was included in the final cheese or 'dessert' course on the menu for a dinner party hosted by  William Sharp Macleay at Elizabeth Bay House in 1859. This recipe is adapted from Mrs Beeton's Orange salad (1861). It makes a nice accompaniment to turkey or pork.

Serves 6


Warm the brandy, sugar and cinnamon in a saucepan over low heat, stirring gently for 5 minutes or until the sugar dissolves. Remove from the heat, add the muscatels and set aside until they have plumped up and the mixture has cooled.
Squeeze and strain the juice from one orange, and add the juice to the brandied muscatel mixture. Peel the three remaining oranges, removing any pith, and either break the flesh into segments or slice into clean ‘wheels’ . Place the orange pieces in a shallow bowl and, keeping the cinnamon quill aside for garnish, pour over the muscatels and their liquor. And, as Mrs Beeton directs, 'mingle them' together.
Transfer the salad mixture to a serving dish and garnish with the cinnamon quill.

This recipe appeared in the post A gentleman's dinner on June 20, 2013.

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