SMWS 77.59 Making marmalade

Sufficient time left breathing in the glass rewarded us with wicker baskets loaded with fresh oranges as the slightly tart nature of green apples and banana skins joined pine cones and charred wood. On the tongue it was a spicy menagerie of root ginger and pink peppercorns that tingled the mouth before sweet notes of toffee and molasses cleared a path towards marmalade on burnt toast.