HOMEMADE ORANGE MARMALADE
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
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
ORANGE MARMALADE BREAKFAST BAKE
When I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Time 1h5m
Yield 12 servings (1-1/2 cups syrup).
Number Of Ingredients 13
Steps:
- Spread butter over 1 side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up., In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes., Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.
Nutrition Facts : Calories 356 calories, Fat 9g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 244mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
ORANGE LOAF
This quick-bread recipe uses orange zest and fresh orange juice for extra-bright citrus flavors everyone will love.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Stir together flour, baking powder, salt, and nuts.
- In a large bowl, beat together butter or margarine and 1 cup sugar. Beat in eggs one at a time. Stir in rind and 1/2 cup juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until done. Remove loaf from oven, but not from pan.
- Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 40 g, Cholesterol 31 mg, Fat 11.7 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 278.2 mg, Sugar 22.9 g
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 BUTTER
Make and share this Orange Marmalade Butter recipe from Food.com.
Provided by PrimQuilter
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Using your whip attachment, fluff butter.
- Add honey and marmalade until well blended.
Nutrition Facts : Calories 1169.8, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 679.5, Carbohydrate 96.4, Fiber 0.5, Sugar 93.7, Protein 1.3
MARMALADE BUTTER
Steps:
- Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
ORANGE-MAPLE BUTTER
This recipe can be served with our Blueberry-Cornmeal Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Using a rubber spatula, combine ingredients in a small bowl. Orange-maple butter can be refrigerated in an airtight container for up to 1 week.
ORANGE-HERB BUTTER
This lively compound butter is a perfect way to add a bit of brightness to grilled fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Mash together butter, orange zest, orange juice, cayenne pepper, garlic, cilantro, and salt.
ORANGE MARMALADE
Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.
Provided by - Carla -
Categories Breakfast
Yield 6 half-pint jars, 1 serving(s)
Number Of Ingredients 4
Steps:
- Measure chopped fruit and place in heavy saucepan.
- Measure equal amounts of water and pour into saucepan.
- Bring to boil.
- Lower heat and simmer for 5 minutes.
- Remove from heat, cover, and let stand in a cool place for 24 hours.
- Again bring to a boil and cook over high heat for 10 minutes.
- Remove from heat, cover, and let stand in a cool place for another 24 hours.
- Measure out fruit mixture.
- Add equal amount of sugar.
- Again bring to a boil over medium heat.
- Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
Nutrition Facts : Calories 235.2, Fat 1, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 62.4, Fiber 14.3, Sugar 41.1, Protein 5.6
ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
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