Orange Ginger Marmalade Recipes

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ORANGE-GRAPEFRUIT MARMALADE WITH GINGER

Provided by Tyler Florence

Categories     dessert

Time P1DT2h35m

Yield 1 pint

Number Of Ingredients 5



Orange-Grapefruit Marmalade with Ginger image

Steps:

  • Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
  • After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
  • Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
  • Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
  • ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
  • ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.

5 oranges
1 grapefruit
3 cups sugar
2 ounces crystallized ginger, cut in strips
1 box Fruit Pectin Powder, (1-ounce)

ORANGE-GINGER GLAZED SALMON

Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!

Provided by Alejandra Ramos

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7



Orange-Ginger Glazed Salmon image

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
  • Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
  • Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.

2 salmon fillets (about 8 to 10 ounces each)
Kosher salt and freshly ground black pepper
1/3 cup orange marmalade
1-inch piece fresh ginger, grated (see Cook's Note)
3 tablespoons soy sauce
2 tablespoons olive oil
Juice of 1 orange (about 1/3 cup)

GINGER MARMALADE

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Provided by *

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h35m

Yield 30

Number Of Ingredients 5



Ginger Marmalade image

Steps:

  • Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
  • When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
  • Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g

3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half pint canning jars with lids and rings

GINGER-PEAR MARMALADE

Make and share this Ginger-Pear Marmalade recipe from Food.com.

Provided by Suzie_Q

Categories     Pears

Time 1h40m

Yield 6 half pints, 3 serving(s)

Number Of Ingredients 5



Ginger-Pear Marmalade image

Steps:

  • Combine all ingredients in a large saucepan.
  • Stir; let stand about 1 hour until pears release their juice.
  • Heat and stir until it comes to a boil.
  • Cook uncovered, stirring often until pears are mushy.
  • Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
  • Discard spice bag, skim if needed.
  • Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

Nutrition Facts : Calories 1904.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 494.5, Fiber 19.5, Sugar 453.9, Protein 2.8

10 cups peeled cored and sliced pears (about 4 1/2 lbs.)
1 orange, juice and zest of, grated
1 lemon, juice and zest of, grated
6 cups granulated sugar
2 inches piece gingerroot, tied in double layer of cheesecloth

RICH AND STICKY GINGERBREAD WITH MARMALADE

Categories     Bread     Egg     Ginger     Dessert     Bake     Christmas     Raisin     Molasses     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 pieces

Number Of Ingredients 8



Rich and Sticky Gingerbread with Marmalade image

Steps:

  • Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
  • Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

1 2/3 cups self-rising flour
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup robust-flavored (dark) molasses
2 large eggs
1 cup orange marmalade
1/2 cup golden raisins
1/3 cup chopped crystallized ginger (about 2 ounces)

ULTIMATE SEVILLE ORANGE MARMALADE

The original, and classic, English marmalade, as made famous by Paddington Bear

Provided by Good Food team

Categories     Breakfast, Condiment

Time 4h

Yield Makes about 4.5kg/10lb

Number Of Ingredients 3



Ultimate Seville orange marmalade image

Steps:

  • Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
  • Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
  • Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
  • Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

1.3kg Seville orange
2 lemons , juice only
2.6kg preserving or granulated sugar

ORANGE GINGER CHICKEN

This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11



Orange Ginger Chicken image

Steps:

  • Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.

1/3 cup all-purpose flour
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1/2 cup orange juice
1/2 cup orange marmalade
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1/2 to 1 teaspoon ground ginger
Optional garnishes: thinly sliced green onion and sesame seeds

GINGER ORANGE MARMALADE SCONES!

Yummy in your tummy! A subtle taste of ginger combined with orange marmalade. What's not to like? All wrapped up in a mouth-watering melt-in-your mouth scone!

Provided by cfletcher

Categories     Scones

Time 18m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 10



Ginger Orange Marmalade Scones! image

Steps:

  • Heat oven to 400°F.
  • Mix flour, sugar, baking powder, salt and ginger together.
  • Add the egg, marmalade and mix.
  • Add in the butter and use a fork or pastry cutter to blend into mixture until it is crumbly.
  • Add milk slowly and mix until the dough comes together. Add more milk if needed. Dough should come together so that you can roll it out.
  • Place dough on a board and gently bring it together.
  • Divide into half.
  • Press down on each half until a circle is made. Repeat with the other half.
  • Using a knife, cut each cirle into 4 and place on parchment lined baking sheet.
  • Sprinkle a little sugar on each scone.
  • Bake for 10 minutes or until golden brown.

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, chilled cut into pieces
1/2 teaspoon ginger (or more for a more gingery taste)
1/4 cup orange marmalade (chunky kind with bits of orange peel)
1 egg
1/4 cup milk
sugar

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