ANNA'S ORANGE MARMALADE
Steps:
- 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.
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-PECAN SALMON
I first made this baked salmon for a girlfriends' luncheon, and it received rave reviews! It was especially nice that I could pop it in the oven just before they arrived and still serve lunch within minutes. -Pat Neaves, Lees Summit, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large shallow dish. Add salmon and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade., Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork., In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon.
Nutrition Facts : Calories 582 calories, Fat 32g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1137mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 3g fiber), Protein 33g protein.
EASY ORANGE MARMALADE
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
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.
ORANGE MARMALADE CAKE
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
Provided by Denise Fox
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
ORANGE MARMALADE PECAN SQUARES
This tangy and chewy candy uses pecans and a generous amount of orange marmalade.
Yield 64 1-inch squares
Number Of Ingredients 6
Steps:
- Line an 8-inch-square baking pan with plastic wrap that extends over the sides, then coat the plastic wrap with the vegetable oil; set aside.
- In a 2-quart heavy-bottomed saucepan over medium-high heat, cook the marmalade, applesauce, and sugar until the mixture registers 250°F on a sugar thermometer (15 to 20 minutes), stirring constantly with a wooden spoon or heatproof spatula. Immediately remove the pan from the heat, stir in the Grand Marnier and the chopped pecans, and turn the mixture into the prepared pan. Press the pecan halves on the top of the candy in evenly spaced rows of 8 across in each direction. Let the candy cool completely at room temperature (about 45 minutes).
- Remove the candy from the pan by lifting out the plastic wrap. Invert the candy onto a cutting board, peel the plastic wrap off the back, and reinvert the candy so that the nut side is up. With a large chef's knife, and using the pecan halves as a guide, cut the candy evenly into 1-inch squares.
- Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the squares will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
ORANGE MARMALADE COOKIES
Just a simple cookie recipe I found online while searching for recipes that use orange marmalade. My son loved them, as he said they reminded him of the Orange Crescent Swirls (recipe #94879), posted by winkki, that he dearly loves. Results may vary depending on the type of the marmalade you use, and whether it is on the sweet or bitter side. Textures also vary, and if your marmalade is the type that has large pieces of peel, I would suggest chopping them up before mixing in the batter.
Provided by GaylaJ
Categories Drop Cookies
Time 18m
Yield 40 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).
- In a large mixing bowl, cream together the butter and sugar. Add the egg and orange marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
- In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
- Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
- Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.
- *The original yield was 40 cookies, but I must have made them a little large, because I only ended up with 22.
Nutrition Facts : Calories 52.8, Fat 1.7, SaturatedFat 1, Cholesterol 8.7, Sodium 17.4, Carbohydrate 8.9, Fiber 0.1, Sugar 5.2, Protein 0.7
ORANGE-PECAN BARS
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Grease and flour a 13 x 9 x 2-inch baking pan.In a large mixer bowl at medium speed, beat butter until light and fluffy. Gradually beat in 1 cup sugar, egg, and salt. At low speed, gradually beat in flour and nuts until moistened and well blended. Reserve 1 1/2 cups of the mixture for topping. Pat remaining mixture into pan and press lightly. Evenly spread marmalade over dough to within 1/2 inch of all edges. Sprinkle reserved crumb mixture over marmalade. Sprinkle surface with sugar.Bake 30 to 40 minutes until medium brown. Cool pan on a wire rack. While warm, cut into bars.Cover and store in a cool place.
Nutrition Facts : Nutritional Facts Serves
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