Pour the strained juice plus 2.25 litres of water into the preserving pan and add the muslin bag.

Tie the string of the muslin bag to the handle and let it sit on the bottom of the pan.

Chop the pith and put in a muslin bag with the pips and add this to the pan.

Strain the red oil through a muslin bag and dab on minor wounds.

Strain through a muslin bag and continue stirring until the cream cools and sets.

Let the liquid cool and pass it through a muslin cloth.

Remove the muslin cloth and take off the heat.

Strain the sauce through a muslin cloth.

Strain through a muslin cloth and return to the heat.

Wrap them in a muslin cloth and press them under a heavy board.