orange marmalade

A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it’s excellent flambé material, and it’s especially compatible with dried fruit. I have soaked dried currants in whiskey to add to <a href="https://cooking.nytimes.com/recipes/11712-chocolate-whiskey-cake?action=click&module=Global Search Recipe Card&pgType=search&rank=1">a simple chocolate cake</a>. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.

Whiskey-Orange Bread Pudding

Unsalted butter

480 milliliters whole milk

sugar

orange

salt

Scotch whisky

eggs,

baguette (about 235 grams) torn in small pieces

mascarpone

Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.

Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.

Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.

Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.

Coconut Shrimp

Dijon mustard

Sriracha or other chile sauce (optional)

lime juice, plus more as needed

cornstarch

lime zest (from 2 to 3 limes)

fine sea salt

cayenne (optional)

coconut

panko bread crumbs

Kosher salt and black pepper

shrimp

Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.

Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.

Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.

Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.

Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.

This EASY orange marmalde recipe is delicious and perfect for the beginner home canner! Learn how to make quick and easy orange marmalde!

Quick and Easy Orange Marmalade Recipe

oranges (about 8 medium)

lemon

water

Prepare boiling water canner. Heat jars in simmering...

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.Wash and dry the oranges and lemon. Slice the oranges into ⅛” slices and remove any seeds.

Stack the orange slices and cut into small...

Stack the orange slices and cut into small pieces, about the size of a pea. Tip: I found cutting the slices into small pieces easiest to do with kitchen scissors!

Place the orange pieces and any reserved orange...

Place the orange pieces and any reserved orange juice into a large pot. Add the lemon juice and zest.

Add the water and bring the mixture to...

Add the water and bring the mixture to a boil for 10 minutes. Reduce the heat to medium and simmer for 60 minutes, stirring occasionally. This softens the orange peels. A quicker method than soaking overnight.

After 60 minutes, add the sugar, stir to...

After 60 minutes, add the sugar, stir to dissolve, and bring the marmalade to a full rolling boil. Once a full rolling boil is achieved, stir constantly to prevent burning until the mixture reaches 220 F. Use a candy thermometer to monitor this process, it will take about 20 minutes to reach this point. It will clearly thicken and become gel like.

Ladle hot jam into a hot jar leaving...

Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Citrus in three forms — fresh zest, juice and preserves — gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it’s reminiscent of the piney, spiced scents of winter fir. You’ll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.

Spiced Orange Crumble Cookies

all-purpose flour

almond flour

dark brown sugar

kosher salt (Diamond Crystal)

cloves

black pepper

heavy cream

Confectioners’ sugar,

Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.

In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.

Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.

Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.

These are linzer cookies — with a twist. Pistachios replace almonds, and orange blossom water accentuates the flavor of the pistachios and orange marmalade. They're much tangier and a bit less sweet than the traditional ones, but just as buttery, rich and compelling.

Pistachio Linzer Cookies With Orange Marmalade

pistachios (285 grams)

(339 grams) unsalted butter, room temperature

confectioners’ sugar (128 grams)

orange-blossom water

all-purpose flour (276 grams)

cornstarch (152 grams)

cinnamon

orange zest

nutmeg

clove

In a food processor, finely grind the pistachios. Add the butter and 1 cup sugar and pulse to combine. Pulse in the egg and orange-blossom water.

In a small bowl, combine the flour, cornstarch, cinnamon, orange zest, nutmeg, salt and clove. Add to the food processor and pulse until the mixture forms a moist dough. Divide dough in half and flatten each half into a disk. Wrap tightly with plastic and refrigerate 4 to 6 hours.

Place parchment paper on three large baking sheets. (If you don’t have three, roll out the dough in smaller batches and keep the rest refrigerated.) Take one disk of dough and roll it out on a floured surface to 1/4-inch thickness. Cut into 3-inch rounds, and transfer to a prepared baking sheet. Use a 1 1/2-inch cutter to stamp out a hole from the center of half (not all) of the cookies (this will form the “window” for the cookies). Transfer the smaller cookies to a prepared sheet. Repeat with the remaining dough. Gently combine and reroll any scraps. You will have three shapes of cookies on the cookie sheets: rings, large round cookies and small round cookies. Wrap each tray with plastic and refrigerate for 30 minutes.

Heat the oven to 325 degrees. Bake cookies until just golden, about 15 minutes for the small rounds, and 18 to 22 minutes for the larger cookies. Transfer to a wire rack to cool completely.

Put the marmalade in a microwave-safe bowl; microwave for 20 seconds and stir, until it's warm and easier to spread. Or heat slowly in a small pot over low heat. Spread each large round cookie with marmalade. Top with a large ring-shaped cookie. Spread half the small round cookies with marmalade and top with the remaining small round cookies. Generously dust all cookies with the rest of the confectioners' sugar.

Homemade orange marmalade with no trace of bitterness!

Orange Marmalade Recipe

navel oranges

juice of 1/2 a lemon

Use a vegetable peeler to remove a thin...

Use a vegetable peeler to remove a thin layer of the orange rind off the oranges. Use a sharp knife to julienne the rind and create matchstick pieces. If the pieces of rind are really long, cut them in half so that they're no longer than around 2 1/2 inches in length.

Now, use the knife to remove the thick...

Now, use the knife to remove the thick white part from the actual oranges, tossing the white parts in the trash. You only want to keep the fleshy orange part of the fruit. Look for the faint white segment lines along the orange, and cut along those lines to divide the whole oranges into individual slices. After you cut the oranges into slices, discard any thick white stem parts (the core of the orange) that may have been stuck to the inside of the slices. Temporarily put the orange slices aside.

Fill a medium saucepan with 2 cups of...

Fill a medium saucepan with 2 cups of water and bring to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium high heat for 10 minutes. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan). Place the saucepan over the stove over high heat and set the timer for 10 minutes (it's okay that it hasn't begun to boil yet when you start the time). One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.

Drain the water from the saucepan and now,...

Drain the water from the saucepan and now, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.

Cook the marmalade for 40 more minutes, giving...

Cook the marmalade for 40 more minutes, giving it a stir every 3 to 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan. After 40 minutes, the marmalade should look a lot thicker, although it still won't be as thick as it will be once it cools. The oranges will be bathing in liquid rather than completely swimming like they were at the beginning. The amount of bubbly foam in the saucepan will be a lot less too. You can test its readiness by pouring some marmalade onto a plate that's been set to chill in the freezer beforehand. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running, then you marmalade probably needs a little longer (test again in 10 minutes).

Once the marmalade is ready, stir in the...

Once the marmalade is ready, stir in the ground cinnamon (optional), then pour the jam into a jar and let it rest on the counter until room temperature. Place the lid on top and chill in the fridge - it will firm up more as it cools.

https://mediavine-res.cloudinary.com/video/upload/dbyfprsbopafwbsrbhqy.mp4

A foolproof orange marmalade recipe so that you can create marmalade at home without any of the bitterness!

Let my Easy Orange Marmalade recipe bring you the comfort of the lovely citrus spread you know and adore — just in an incredibly easy way!

Easy Orange Marmalade Recipe

((about 12 ounces 340 grams) navel oranges)

((about 2 ounces 57 grams) lemon)

(16floz/480 milliliters) water

Wash the oranges and lemon well and then finely chop. If you find any seeds, set them over to the side. 

Place the fruit in a medium saucepan along with the water and bring to a simmer over medium heat.

Turn off the heat, cover, and let the mixture sit for 24 hours. (Don’t skimp on the soaking time. It is important for drawing out the pectin from the oranges, softening the rind, and mellowing the bitterness)

The next day, place the saucepan over medium heat and return to a simmer. Let cook, stirring occasionally, for about an hour, until the mixture is reduced by half.

Add the sugar and stir until dissolved. Turn the heat up to medium-high and simmer rapidly for about 15-20 more minutes, stirring frequently to prevent burning, until thick.

To test for doneness, place a spoonful on a cold plate and place it in the refrigerator for a minute. The marmalade should gel and hold its shape. If it seems runny, continue to cook for a few more minutes and test again until it sets.

Let cool completely, then refrigerate in an airtight container for up to six weeks.

https://www.youtube.com/watch?v=DTfp3HevfmE

My Easy Orange Marmalade recipe will bring you all the comfort and lovely warm citrus flavor you know and adore — just in an incredibly simple way! Get my popular WRITTEN recipe here: https://bit.ly/EasyMarmalade

This easy orange marmalade might remind you of your grandmother (or great grandmother!) because it uses a time-old technique. You let it sit in a pot overnight. That's what makes it so easy.

No, seriously, that’s key! And honestly, the hardest part about this recipe. It’s so simple to make, makes a wonderful gift, and an even better breakfast! This recipe yields a thick, pleasingly bittersweet orange marmalade made with only natural ingredients: navel oranges, lemon, water, and sugar. 

It's no wonder Paddington Bear loves marmalade!
 
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The Easiest Orange Marmalade Recipe

This light-bodied, low-in-alcohol, aperitif-style cocktail from Natasha David shows off the benefits of its collection of disparate ingredients. The Lillet assumes easy, refreshing drinking; the Suze and vermouth lend a slight bitterness and subtle complexity; and the bourbon anchors it all. The marmalade, meanwhile, nods to brunch, and may make you hunger for a bit of food.

Fair Play

Lillet Blanc

Suze

dry vermouth

bourbon

bar spoon of orange marmalade

Orange wheel,

Combine all the ingredients in a mixing glass with ice and stir. Strain the liquid into a double rocks glass with ice. Garnish with an orange wheel.

This easy Orange Marmalade recipe is made with just four ingredients, no special equipment, and is absolutely delicious! Enjoy it slathered on toast, pork chops, chicken, or stirred into yogurt or overnight oats!

Orange Marmalade

oranges (about 4 medium)

lemon (, zest and juice of)

Prep fruit: Wash the oranges and lemon, thoroughly scrubbing the peels.

Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you’re left with 8 pieces of orange. Discard any seeds.

Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help us test for doneness later.

Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.

Cook: bring mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it’s thin and runs easily on the plate, it is not ready, so continue cooking.

Pour into jars or containers with a lid. Allow to cool to room temperature, then store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

https://content.jwplatform.com/videos/iVZuY6yL.mp4

This easy Orange Marmalade recipe is made using fresh oranges and lemon. It only takes a few simple steps and is absolutely delicious!

Chinese takeout menus, prepare to step aside. Classic orange chicken is getting a healthier, fresher makeover in the form of extra-moist meatballs that are baked and then tossed in a sweet and tangy glaze with this 30-minute recipe for Baked Orange Chicken Meatballs.

Baked Orange Chicken Meatballs

milk

breadcrumbs

lbs ground chicken (See Kelly's Note)

garlic,

ginger

Tablespoons scallions

soy sauce

sesame oil

olive oil

red pepper flakes,

hoisin sauce

Make the meatballs: 

Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.

In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.

In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.

Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce: 

Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.

Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.

Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

If you can't find ground chicken at your local supermarket, feel free to use ground turkey, which is often easier to find.

★ Did you make this recipe? Don&#039;t forget to give it a star rating below!

Kelly's Note:

Bring out the Spiced Cranberry Dip at your next autumn or winter gathering. Your guests will be joyful about dipping into this mouthwatering Spiced Cranberry Dip, a combination of creamy and sweet. A hint of cayenne pepper makes this dish burst with flavor.

Spiced Cranberry Dip

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

whole berry cranberry sauce

red pepper (cayenne)

almonds,

Spread cream cheese onto bottom of 9-inch pie plate.

Mix next 3 ingredients; spoon over cream cheese. Top with nuts.

Delicious, sweet orange marmalade with bright citrus notes and just a hint of bite make this the perfect, simple recipe you&#x27;ve been looking for.

Pounds Oranges (about 5 medium oranges)

Ounces Granulated Sugar

Cups Water

Quarter oranges and remove the rind. Place the...

Quarter oranges and remove the rind. Place the rind in a saucepan and fill with just enough water to cover them. Bring to a boil and allow to cook until rinds are soft.

While the rinds are boiling, place oranges into...

While the rinds are boiling, place oranges into large pot with water and sugar. Making sure you remove as much of the white, bitter parts as possible. Bring to a boil over medium heat and allow to boil for about an hour, stirring occasionally.

Once rinds are soft, drain the water and...

Once rinds are soft, drain the water and cool them off. Using a spoon, scrape out the pith. Using a pair of scissors, cut the rind into thin strips. Add these strips to the mixture and boil for about another hour.

While marmalade is finishing up, get the canner...

While marmalade is finishing up, get the canner ready and sterilize some half pint jars.

Check your marmalade for doneness by placing it...

Check your marmalade for doneness by placing it on a cool plate and seeing if it gels within 30 seconds.

Once marmalade is finished, carefully ladle hot marmalade...

Once marmalade is finished, carefully ladle hot marmalade into, hot, sterilized canning jars leaving 1/4" of headspace. Wipe rims, center lids, finger tighten rings and place in canner. Cover jars with water. Process for 10 minutes. Allow to sit for 12 hours on towel lined counter before checking for proper seals.

Get creative with our Creamy Filled Crêpe Suzette recipe! Marmalade, OJ and lemon juice give our crêpe Suzette a triple layer of sweet and citrusy flavor.

Creamy Filled Crêpes Suzette

eggs

flour

orange juice

lemon juice

Melt 3 Tbsp. butter. Add to eggs and milk in large bowl; whisk until blended. Add flour and 2 Tbsp. sugar; whisk until blended. Let stand 30 min.

Spray 6- to 8-inch skillet with cooking spray; heat on medium heat. Pour 1/4 cup batter into skillet; tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom of crêpe is lightly browned. Run spatula round edge of crêpe to loosen from pan; turn crêpe. Cook 1 min. or until bottom of crêpe is lightly browned. Remove from skillet; set aside. Repeat with remaining batter to make a total of 8 crêpes.

Mix cream cheese and marmalade until blended; spread about 2 Tbsp. onto each crêpe to within 1/2 inch of edge. Fold into quarters. Repeat with remaining crêpes.

Bring juices, remaining butter and sugar just to boil in large skillet on medium heat; cook 5 to 6 min. or until slightly thickened, stirring occasionally. Add folded crêpes; cook on medium-low heat 5 to 6 min. or until heated through, occasionally spooning sauce over crepes.

Ditch the deep fryer in favor of this quick and easy recipe for Crispy Baked Orange Chicken Wings tossed in a sweet and tangy DIY sauce.

Crispy Baked Orange Chicken Wings

chicken

vegetable oil

Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt and pepper. Position wings on baking racks in a single layer ensuring that wings aren't touching.

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