Dundee Orange Marmalade Recipes

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HOMEMADE ORANGE MARMALADE



Homemade Orange Marmalade image

See how easy it is to make homemade orange marmalade with just oranges, sugar, and water. The marmalade can be canned or stored in the refrigerator.

Provided by Molly Watson

Categories     Breakfast     Brunch     Condiment     Jam / Jelly

Time 1h45m

Number Of Ingredients 4

5 pounds ripe oranges
6 cups sugar
4 cups water
3 pint jars with sealable lids

Steps:

  • Gather the ingredients.
  • Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
  • Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
  • Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.
  • Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together.
  • Once you've cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help "set" the marmalade later).
  • Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring.
  • Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
  • Add this "pectin bag" to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill.
  • Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir.
  • Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.
  • Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot.
  • Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pints (96 Servings), UnsaturatedFat 0 g

DUNDEE ORANGE MARMALADE



Dundee Orange Marmalade image

In February the bitter Seville Oranges appear in the stores. They are not good to eat, they are used only for marmalade. This is my Grandmother's way of making marmalade. It is imperative to use the bitter, Seville oranges.Using sweet oranges does not make true marmalade but orange jam! I prefer it chunky but many people prefer the fruit cut in fine shreds.

Provided by Janice Gill

Categories     Breakfast

Time 1h5m

Yield 10 pounds

Number Of Ingredients 5

3 lbs seville oranges
3 lemons
6 lbs granulated white sugar
15 cups water
Scotch whisky (preferably a strong single malt such as Laphroaig)

Steps:

  • Wash the fruit and place in a large pan.
  • Add water and cover.
  • Bring to a boil, reduce heat and simmer until fruit is soft.
  • Let stand until fruit is cool enough to handle.
  • Remove fruit from cooking water and cut each orange and lemon in half.
  • With a spoon remove pips and pith and return them to the juice.
  • Simmer for 25 minutes, then strain and discard pips.
  • Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer.
  • Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached.
  • To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly.
  • Pour into sterilized jars and add 1 Tablespoon whisky to each jar.
  • Seal with parrafin and cover.

DUNDEE CAKE WITH HOT MARMALADE SAUCE



Dundee Cake with Hot Marmalade Sauce image

Categories     Cake     Dessert     Bake     Orange     Raisin     Almond     Whiskey     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Cake
1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/8 teaspoon pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup plus 2 tablespoons sugar
1 tablespoon whisky
1 1/2 teaspoons grated orange peel
3 large eggs
3/4 cup golden raisins
3/4 cup dark raisins
3/4 cup dried currants
1/3 cup chopped candied orange peel
2 tablespoons orange marmalade
Whole blanched almonds
Sauce
2/3 cup orange marmalade
3 tablespoons whisky
4 oranges
Sweetened whipped cream

Steps:

  • For cake:
  • Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.
  • Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.
  • For sauce:
  • Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl.
  • Serve cake with warm sauce, orange segments, and whipped cream.

DUNDEE MARMALADE LAMB CHOPS



Dundee Marmalade Lamb Chops image

Thanks to a Mrs. Keiller of Dundee, who bought a load of surplus oranges and made them into marmalade, Dundee will forever be associated with that fruit (and jute and journalism as well as jam). So whenever marmalade is added to a Scottish recipe it is immediately labeled as "Dundee". The quantities below will serve four (unless the chops are very small or the appetites are large).

Provided by Millereg

Categories     Lamb/Sheep

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 leg lamb chops
2 1/2 fluid ounces vinegar
1/2 teaspoon ground ginger
4 tablespoons keiller's marmalade or 4 tablespoons robertson's marmalade
4 slices oranges, for garnish
2 ounces unsalted butter
2 1/2 fluid ounces water
1/2 teaspoon paprika
salt and pepper, to taste

Steps:

  • You will need a frying pan with a heavy base and a close-fitting lid.
  • First, brown the chops in the butter.
  • Sprinkle the ginger, paprika, salt and pepper over the chops and add water and vinegar.
  • Place a generous tablespoon of marmalade on the top of each chop.
  • Bring to a slow simmer and cook for 45 minutes on a very low heat.
  • If required, add a little extra water.
  • Serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables.

BLOOD ORANGE MARMALADE



Blood Orange Marmalade image

Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!

Provided by Chef John

Time 9h55m

Yield 40

Number Of Ingredients 4

5 large blood oranges
½ cup cold water
2 teaspoons fresh lemon juice, or to taste
1 ¾ cups white sugar

Steps:

  • Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
  • Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
  • While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
  • Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
  • Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
  • Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
  • Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 11.5 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.7 g

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