Best Orange Marmalade Recipes

ORANGE MARMALADE

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.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

ULTIMATE SEVILLE ORANGE MARMALADE

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.

ORANGE MARMALADE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

EASY ORANGE MARMALADE

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 GLAZED HAM

Steps:

• Let the ham sit at room temperature for 30 minutes to 1 hour. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Score the ham in a diagonal crosshatch pattern (about 1-inch apart) without cutting through into the meat. Place the ham, flat-side down, fattier side up, on a rack in a roasting pan. Pour a 1/2-inch of water in the bottom of the pan. Cover with aluminum foil and roast, about 1 hour. Remove the foil, add more water if the water has dried up and recover loosely with the foil. Continue to bake until the ham reaches 130 degrees F, adding more water if needed to keep the roasting pan from burning, 1 hour to 1 1/2 hours more (about 15 minutes per pound).
• Increase the oven temperature to 400 degrees F. Whisk the marmalade, mustard, brown sugar, vinegar, coriander, ginger, allspice and a generous amount of black pepper in a liquid measuring cup. Spoon off about 1/4 cup of the pan juices from the ham and whisk into the glaze mixture. Brush about half of the glaze all over the ham. Continue to bake, brushing the ham with the glaze twice more until the surface of the ham is caramelized and the internal temperature in the center of the ham reads 140 degrees F on an instant read thermometer, adding more water if the bottom of the pan dries out and begins to burn, 40 to 45 minutes. Transfer the ham to a cutting board or platter and let rest for 20 minutes before slicing. Serve with the rosemary, oranges and any additional glaze on the side.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

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

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 MARMALADE CAKE

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.

ORANGE-CRANBERRY MARMALADE

Steps:

• Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
• Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
• Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
• Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
• Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
• Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
• Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

BLOOD ORANGE MARMALADE

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.

COCONUT SHRIMP WITH SPICY ORANGE MARMALADE SAUCE

Steps:

• Place flour, salt, and pepper in a bowl. Whisk egg and water together in a separate bowl. Pour coconut milk in a third bowl. Place coconut flakes in a fourth bowl.
• Hold a shrimp by the tail and coat in flour well, making sure to leave tail clean. Dip in egg coating; return to flour and cover again. Dip in coconut milk; roll in coconut flakes. Place on a sheet of wax paper or a plate. Repeat with remaining shrimp.
• Heat vegetable oil in a large, deep skillet over medium heat until a drop of water crackles when dripped into in the pan. Place shrimp in skillet in batches if needed, with small space between each. Fry until golden brown, 3 to 4 minutes per side. Transfer to a plate covered with napkins to drain excess oil.
• Combine orange marmalade and horseradish together in a bowl for sauce. Adjust ratio to taste. Serve as a dip with the shrimp.

GINGER ORANGE MARMALADE SCONES!

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.

CRANBERRY AND ORANGE MARMALADE SAUCE

Steps:

• Wash cranberries; remove blemished berries.
• In 2-quart saucepan, mix sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; heat to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop.
• Stir in marmalade. Serve sauce warm or chilled.

ESTHER'S ORANGE MARMALADE CAKE FROM THE MITFORD SERIES

Steps:

• 1. THE CAKE:
• 2. Preheat oven to 350 degrees. Lightly butter three 9-inch round cake pans, line them with parchment paper, then lightly butter and flour the paper, shaking out any excess.
• 3. Sift the flour, baking powder, and salt into a large bowl. Sift a second time into another bowl. In the bowl of an electric mixer, beat the butter on medium speed until light in color, about 4 minutes. Add the 2 2/3 cups sugar in a steady stream with the mixer running. Beat until light and fluffy, about 4 minutes.
• 4. Add the eggs and yolks, one at a time, beating well after each addition. Be sure to stop, at least once, to scrape down the batter from the sides of the bowl. After all of the eggs have been added, continue to beat on medium speed for 2 more minutes.
• 5. With the mixture on low speed, add the oil and beat for 1 minute.
• 6. In a small bowl, combine the orange zest, vanilla, and buttermilk.
• 7. Using a rubber spatula, fold in half of the dry ingredients. Scrape down the sides of the bowl and add half of the buttermilk mixture. Fold in the remaining dry ingredients, scrape down the sides, and add the remaining buttermilk.
• 8. Pour the batter among the three prepared pans, smooth the surface, rap each pan on a counter to expel any air pockets or bubbles, then place in oven.
• 9. Bake for 30-35 minutes, or until a toothpick, inserted in the middle, comes out clean. Let the cakes cool in the pans on racks for 20 minutes.
• 10. THE ORANGE SYRUP:
• 11. In a small bowl, stir together the orange juice and 1/4 cup sugar, until the sugar is dissolved. While the cakes are still in the cake pans, use a toothpick or skewer to poke holes at 1/2 inch intervals in the cake layers.
• 12. Spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remainder. Let the layers cool completely in pans.
• 13. THE FILLING:
• 14. Heat the marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes.
• 15. THE FROSTING:
• 16. In a chilled mixing bowl using a wire whisk attachment, whip the heavy cream with the 4 Tbs. of sugar until stiff peaks form. Add the sour cream, a little at a time, and whisk until the mixture is a spreadable consistency.
• 17. TO ASSEMBLE THE CAKE:
• 18. Invert one of the cake layers on a cake plate and carefully peel off the parchment. Spread one-third of the marmalade over the top, smoothing it into an even layer. Invert the second layer on top of the first, peel off the parchment and spoon another third of the marmalade on top. Place the third layer on top , remove the parchment and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge.
• 19. Frost the sides and top border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake first, adding the marmalade as a garnish on top.
• 20. Chill for at least 2 hours before serving.
• 21. ENJOY!!!

ESTHER'S ORANGE MARMALADE CAKE

Steps:

• Cake: Sift flour, baking powder, & salt twice in a large bowl. In a separate bowl, beat butter on MEDIUM (~4 minutes). Add sugar steadily with mixer running; beat until light & fluffy. Add eggs & yolks, one at a time, beating well after each addition; scrape down sides at least once. After eggs are added, continue to beat on MEDIUM for 2 minutes; add oil & beat for 1 minute on LOW. In a third bowl, combine orange zest, vanilla, & buttermilk. Using a rubber spatula, fold in half of dry ingredients. Scrape down sides of bowl, add half of the buttermilk mixture - repeat. Pour batter in pans, smooth surface, rap on counter, & place in oven. Bake for 30-35 minutes, or until a toothpick inserted into center comes out clean. Let cakes cool in pans on racks for 20 minutes. Orange syrup: In small bowl, stir together orange juice & sugar until dissolved. While cakes are still in pans, use a toothpick or skewer to poke holes at 1/2-inch intervals in the cake layers. Spoon syrup over each layer, allowing syrup to be completely absorbed before adding the remainder. Let layers cool completely in pans. Filling: Heat marmalade in a small saucepan over medium heat until just melted. Let cool for 5 minutes. Frosting: In a chilled mixing bowl, whisk heavy cream with sugar until stiff peaks form. Add sour cream SLOWLY & whisk until mixture is a spreadable consistency. Cake assembly: Invert one layer on a cake plate & peel off parchment. Spread 1/3 of marmalade over top, smoothing into an even layer; repeat with second layer. Place third cake layer on top, remove parchment, & spoon remaining marmalade onto the center, leaving a 1.25-inch border around the edges. Frost sides & top border, leaving the marmalade on top of the cake exposed. Or, frost entire cake first, adding the marmalade as a garnish on top. Chill for at least 2 hours before serving.

TOMATO ORANGE MARMALADE

Steps:

• If desired, sterilize jars , lids, and screw bands.
• Chill 2 small plates (for testing marmalade).
• Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing).
• If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass).
• If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles.
• Seal, process, and store filled jars (and boil marmalade in jars 10 minutes).
• Let marmalade stand in jars at least 1 day for flavors to develop.

ORANGE MARMALADE COOKIES

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.