This is just a different way of cutting up the Seville Oranges that were used in the first recipe.
Instead of slicing the orange skins put them through a coarse mincer and then continue to cook in the same way. It just gives a different texture to the finished product which some people might prefer.
Enjoy!
Anyone For Seconds? 
My mum always minced the peel for her marmalade. I bought an electric mincer for that very purpose but now I don’t bother, I just chuck it all in the food processor. The flavour is great, lots of bite to it.