ORANGE MARMALADE
This marmalade can be made with navel or blood oranges, or tangerines.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 4
Steps:
- Rinse oranges under hot water. Quarter oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
- Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until orange peels are translucent and tender, about 1 1/2 hours.
- Stir in sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Continue cooking, stirring often and skimming foam from surface with a slotted spoon, until mixture is set and registers 220 degrees on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
- Let cool, then transfer to an airtight container. (Alternatively, transfer marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)
ORANGE DELICIOUS
Steps:
- Pour 6 1/2 ounces of the orange juice into an ice cube tray and freeze until solid, approximately 2 hours. Store the remaining 2 ounces of juice and the zest in an airtight container in the refrigerator until ready to use.
- In the carafe of a blender combine the frozen juice cubes, reserved orange juice and zest, milk, powdered sugar and vanilla, and blend until smooth and slushy, 30 to 45 seconds. Serve immediately.
ORANGE MARMALADE - ALTON BROWN
Do you have some oranges from your garden that are too bitter to eat? Give this recipe a try. It will make you happy you planted that orange tree even if it refuses to give you sweet oranges. Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot
Provided by cookiedog
Categories Breakfast
Time 1h
Yield 10 8 oz. jars
Number Of Ingredients 5
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 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
BLOOD ORANGE MARMALADE
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
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
More about "orangemarmaladealtonbrown recipes"
ORANGE MARMALADE RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
- 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.
- 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.
- 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.
- 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.
- 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.
ORANGE MARMALADE - CULINARY HILL
From culinaryhill.com
BLOOD ORANGE MARMALADE – FOOD IN JARS
From foodinjars.com
EASY ORANGE MARMALADE RECIPE - YUMMY HOMEMADE …
From homemade-gifts-made-easy.com
HOMEMADE ORANGE MARMALADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
15 RECIPES WITH ORANGE MARMALADE | ALLRECIPES
From allrecipes.com
ORANGE MARMALADE RECIPE (ORANGE JAM) - MON PETIT …
From monpetitfour.com
ORANGE MARMALADE | RICARDO
From ricardocuisine.com
ORANGE MARMALADE - ALTON BROWN
From altonbrown.com
Category Sauces & CondimentsTotal Time 25 hrs 45 minsEstimated Reading Time 3 mins
ROBERTSON'S THICK CUT ORANGE MARMALADE, 250 ML. - AMAZON.CA
From amazon.ca
Reviews 96
ORANGE MARMALADE RECIPE - FUN FOOD FROLIC
From funfoodfrolic.com
ORANGE MARMALADE BREAD: A ONE-BOWL RECIPE - MON PETIT FOUR®
From monpetitfour.com
BLOOD ORANGE MARMALADE - MY FAMOUS RECIPE AND HOW TO USE IT
From mintandrosemary.com
THE FOOD NETWORK'S ALTON BROWN SUFFERED A TERRIBLE TRAGEDY AND …
From thethings.com
BLOOD ORANGE MARMALADE - FOOD WISHES - YOUTUBE
From youtube.com
BEST ORANGE MARMALADE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ORANGE AND LIME MARMALADE - HSA*BA: PLEASE EAT
From hsaba.com
BLOOD ORANGE MARMALADE - CANNING AND COOKING AT HOME
From canningandcookingathome.com
CHOCOLATE ORANGE MARMALADE BROWNIES - ASIAN IN AMERICA
From asianinamericamag.com
BEST ORANGE BAKED HAM RECIPES | EASTER | FOOD NETWORK CANADA
From foodnetwork.ca
ORANGE MARMALADE CAKE - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
ORANGE MARMALADE | RICARDO
From ricardocuisine.com
HOMEMADE ORANGE MARMALADE: JUST 4 INGREDIENTS, NO PECTIN …
From bakingamoment.com
BLOOD ORANGE MARMALADE – IT’S NOT TOO LATE! - HOME WITH ANNIE
From homewithannie.com
ORANGE MARMALADE RECIPE, LEARN HOW TO MAKE YOUR OWN AND
From simplycanning.com
ORANGE MARMALADE - FARM BELL RECIPES
From farmbellrecipes.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
10 BEST ALTON BROWN VEGETARIAN RECIPES - YUMMLY
From yummly.co.uk
ORANGE MARMALADE HEALTH BENEFITS AND NUTRITIONAL VALUE
From healthbenefitstimes.com
HOW TO MAKE ORANGE MARMALADE - TASHA'S ARTISAN FOODS
From tashasartisanfoods.com
HEALTH BENEFITS OF ORANGE MARMALADE | LIVESTRONG
From livestrong.com
ORANGE MARMALADE BREAKFAST BAKE | 12 TOMATOES
From 12tomatoes.com
WHY THIS IS ALTON BROWN'S FAVORITE COMFORT FOOD - THELIST.COM
From thelist.com
HOME | ALTON
From altoneats.com
BLOOD ORANGE MARMALADE | A BAKER'S HOUSE
From abakershouse.com
BLOOD ORANGE MARMALADE - BAKING SENSE®
From baking-sense.com
ORANGE MARMALADE: A BRITISH BREAKFAST TRADITION - BRITISH FOOD AND …
From britishfoodandtravel.com
10 BEST BLOOD ORANGE MARMALADE RECIPES | YUMMLY
From yummly.com
QUICK AND EASY ORANGE MARMALADE RECIPE - BOXWOOD AVE
From boxwoodavenue.com
10 BEST ALTON BROWN VEGETARIAN RECIPES | YUMMLY
From yummly.com
ORANGE MARMALADE - ALTON BROWN RECIPE - COOKING WITH KAY
From tapatalk.com
ORANGE MARMALADE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
You'll also love