ORANGE MARMALADE BUTTER
Steps:
- Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.
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.
ORANGE BAKED HAM
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 35 servings for dinner, 50 servings for cocktails
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.
- Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.
Nutrition Facts : Calories 275 calorie, Fat 4.5 grams, SaturatedFat 2 grams, Cholesterol 43 milligrams, Sodium 1837 milligrams, Carbohydrate 24 grams, Protein 35 grams, Sugar 8 grams
CLASSIC SEVILLE ORANGE MARMALADE
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 4
Steps:
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
- Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.
BAREFOOT CONTESSA'S ORANGE POUND CAKE
Make and share this Barefoot Contessa's Orange Pound Cake recipe from Food.com.
Provided by riffraff
Categories Breakfast
Time 1h5m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Butter and flour 2 loaf pans.
- Cream butter and 2 cups of sugar in a bowl.
- Mix in eggs, one at a time; add zest.
- Sift flour, baking powder, baking soda and salt together.
- In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.
- Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.
- Divide between 2 pans and smooth the tops.
- Bake for 45 minutes or until tester comes out clean.
- Cool for 10 minutes.
- Make syrup while cake is baking.
- Syrup consists of remaining 1/2 cup sugar and 1/2 cup orange juice.
- Cooks these two together over low heat till the sugar is desolved.
- Spoon over cakes and then allow them to cool completely.
- You may glaze these cakes (after cooling) with a simple glaze but I don't usually.
BAREFOOT CONTESSA'S BAKED HAM
Perfect for Easter or anytime you are baking a ham, this ham is delicious. I am not a huge fan of chutney but together with the other ingredients, it works well. I use a spiral ham as called for and it doesn't dry out at all.
Provided by Lvs2Cook
Categories Ham
Time 1h15m
Yield 25-30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350º.
- Put the ham in your roasting pan.
- Mince the garlic and add the chutney, mustard, brown sugar, orange zest, and orange juice in a bowl and stir until well mixed.
- Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned.
- I followed the package directions for heating and it turned out perfect.
- Serve hot or at room temperature.
Nutrition Facts : Calories 463.2, Fat 16.6, SaturatedFat 5.6, Cholesterol 151.2, Sodium 4412.5, Carbohydrate 9.3, Sugar 8.8, Protein 65
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ANNA'S ORANGE MARMALADE | INA GARTEN - RECIPE DIARIES
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Cuisine AmericanCategory IntermediateServings 3Total Time 458313 hrs 40 mins
- Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
- The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.)
- Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
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