ORANGE MARMALADE
Provided by Alton Brown
Categories condiment
Time P1DT1h45m
Yield 10 (8-ounce) jars
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
FIVE-MINUTE SPICED ORANGE MARMALADE
Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift. This makes about 3 cups, or enough for three 8-oz. jars.
Provided by JackieOhNo
Categories Oranges
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
- Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece, and 1 orange-clove strip to each of three 8-oz. canning jars. Filld each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.).
Nutrition Facts : Calories 932.1, Sodium 150.8, Carbohydrate 222, Fiber 2, Sugar 205.2, Protein 1
FIVE-MINUTE SPICED ORANGE MARMALADE
Categories Condiment/Spread Christmas Vegetarian Quick & Easy Orange Spice Brandy Edible Gift Honey Bon Appétit
Yield Makes about 3 cups (enough for three 8-ounce jars)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
- Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece and 1 orange-clove strip to each of three 8-ounce canning jars. Fill each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.)
SPICED ORANGE CRUMBLE COOKIES
Citrus in three forms - fresh zest, juice and preserves - gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it's reminiscent of the piney, spiced scents of winter fir. You'll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
- In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
- Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
- Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.
More about "five minute spiced orange marmalade recipes"
ORANGE MARMALADE RECIPE WITH STEP-BY-STEP PHOTOS
From eatlittlebird.com
15 RECIPES WITH ORANGE MARMALADE
From allrecipes.com
EASY SEVILLE ORANGE MARMALADE - SOMETHING SWEET …
From somethingsweetsomethingsavoury.com
SPICY ORANGE MARMALADE — HEATHER BULLARD
From heatherbullard.com
SPICY ORANGE MARMALADE RECIPE — EATWELL101
From eatwell101.com
ORANGE MARMALADE - CULINARY HILL
From culinaryhill.com
INSTANT POT SPICED ORANGE MARMALADE RECIPE - LANA'S …
From lanascooking.com
4.9/5 (18)Total Time 1 hr 40 minsCategory Condiments And ExtrasPublished Dec 31, 2022
FIVE NON-EGGY BRUNCHES TO MAKE THIS WEEKEND - THE SYDNEY …
From smh.com.au
ORANGE MARMALADE SPICE COOKIES - SPRINKLE BAKES
From sprinklebakes.com
ORANGE MARMALADE | RECIPE | ORANGE MARMALADE RECIPE ... - PINTEREST
From pinterest.com
FIVE-MINUTE SPICED ORANGE MARMALADE - RECIPECIRCUS.COM
From recipecircus.com
INSTANT POT ORANGE MARMALADE {40 MINUTES} - SAVOR + SAVVY
From savorandsavvy.com
ORANGE MARMALADE RECIPE (WITH NAVEL ORANGES) | THE KITCHN
From thekitchn.com
ORANGE MARMALADE - BAKING A MOMENT
From bakingamoment.com
SEVILLE ORANGE MARMALADE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
FIVE-MINUTE SPICED ORANGE MARMALADE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ORANGE MARMALADE | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
FIVE-MINUTE SPICED ORANGE MARMALADE | EPICURIOUS.COM
From kulinarian.com
ORANGE MARMALADE RECIPE
From allrecipes.com
FIVE MINUTE SPICED ORANGE MARMALADE – RECIPEFUEL | RECIPES, …
From recipefuel.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #jams-and-preserves #condiments-etc #fruit #easy #beginner-cook #holiday-event #gifts #christmas #hanukkah #citrus #oranges #3-steps-or-less
You'll also love