Chunky Orange And Pomegranate Marmalade Recipes

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EASY ORANGE MARMALADE



Easy Orange Marmalade image

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Provided by carole in orlando

Categories     Oranges

Time 25m

Yield 1 jar

Number Of Ingredients 3

1 medium navel orange
2 tablespoons water
1/2 cup sugar

Steps:

  • Select Navel oranges that have the thinnest peel.
  • If the orange is large double the amount of water and sugar.
  • Wash the orange thoroughly.
  • Cut off both ends of the orange.
  • Cut the orange in half, cut each half in about eight sections.
  • Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
  • In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
  • Boil for 15 minutes, stirring frequently.
  • Let cool, then place in a glass jar with a tight fitting lid.
  • Refrigerate to store.
  • When it is cold it is ready to eat.
  • I use 1/2 sugar and 1/2 Splenda and it works well.

CHUNKY ORANGE AND POMEGRANATE MARMALADE



Chunky Orange and Pomegranate Marmalade image

Categories     Condiment/Spread     Sauce     Citrus     Fruit     Orange     Winter     Edible Gift     Pomegranate     Simmer     Bon Appétit

Yield Makes 3 cups

Number Of Ingredients 5

3 medium navel oranges
1 quart water
3 cups sugar
1/4 cup fresh pomegranate juice (from one 11-ounce pomegranate)
1/2 cup pomegranate seeds

Steps:

  • Wash oranges; cut in half lengthwise. Cut halves into very thin slices; discard ends. Transfer oranges to large bowl. Cover with 1 quart water and chill overnight.
  • Combine oranges with their soaking liquid, sugar, and pomegranate juice in nonreactive 4-quart pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until mixture thickens, stirring occasionally, about 1 hour 40 minutes. Remove from heat; stir in pomegranate seeds. Pour marmalade into 3 half-pint jars. Cover and cool to room temperature. (Marmalade can be made 2 weeks ahead. Store in refrigerator.)

CHUNKY ORANGE MARMALADE COOKIES



Chunky Orange Marmalade Cookies image

My mother had this recipe in her cookie collection and she and I began baking these when I was a young teen. There is no sugar among the ingredients, just the subtle taste of marmalade to add sweetness. It's a soft cookie with an interesting combination of orange and chocolate.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 12

1/4 cup shortening
1 egg yolk
1/2 cup orange marmalade
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a small bowl, cream the shortening, egg yolk and marmalade until light and fluffy. Beat in vanilla. Combine the flour, salt, baking powder, baking soda, cinnamon and nutmeg; add to creamed mixture and mix well. Stir in chocolate chips and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 181 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 177mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

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