The marmalade is perfect for fresh croissants and butter buns. I use it when make Orange Ice-Creams and as a filling for bitter chocolates.
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Preparing time: 1 hour
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Cooking time: 2 hours
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Ingredients
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Method
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770 g orange flesh (1,5 kg Navallina oranges)
350 g unrefined granulated sugar
Juice from 1 lemon
Rind from 2 oranges
100 ml orange liqueur Cointreau (optional)
4 cm piece of ginger (optional)
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Prepare a big heavy pot with a thick bottom. Wash the oranges thoroughly with a brush.
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Peel the oranges as thin as possible. Use a vegetable peeler, that tool allows to leave the pith - the white part - on the fruits and keep nice thin pieces of the rind. If necessary, remove the pith lingering on it and discard it. This is crucial moment because the pith gives the bitterness.
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Put the zest in a small pot and cover with cold water. Boil for 10 minutes to get rid of all chemicals inside the rind and soften it. Drain the water, cover with the fresh water and cook for another 10 minutes. Repeat the whole procedure. Strain, cover the pot and set aside for later.
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Remove the pith from the oranges. Cut it off by using a sharp knife from around each orange.
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Cut out each section, cutting between one section of the fruit and the membrane which separates it from the next section. Do it over a pot or a bowl to collect juices. This is the best way to leave the white part of the fruit and separate nice clean pieces of the oranges. Put each slice into the pot. Squeeze all remaining juices out once you have cut out all the orange. In the meantime chop the cooked orange rind and set aside. |
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Put the pot with the orange flesh on the hob and start heating. Pour the sugar. Bring the mixture to a boil, next reduce the heat to medium-low and let the mixture simmering. Let the juices evaporate gradually. Control it and stir every couple minutes. Because the mixture is very sweet, may easily stick to the bottom of the pot. Cook the marmelade for about 2 hours or until getting thick. Add the chopped orange rind and pour the lemon juice. Stir and let simmer for about 15 minutes.Don't forget to stir sometimes. The orange flesh will be very bright and yellow like a lemon at the beggining but with time it will be getting more orange. |
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You can omit the orange liqueur and the ginger and transfer the warm marmalade to the jars. It is lovely too. But believe me the orange marmalade with this twist is extremely amazing and should be called “Luxury Bitter-Sweet Orange Marmalade”.
Chop the ginger finely or use the grater. Add to the hot marmalade and cook for a few minutes. Turn off the heat and let the mixture cool. Pour the alcohol and stir until blended nicely. Heat but not allow the mixture to boil.
Transfer the marmalade into clean scalded jars. Cover them with lids and put the jars upside down. Leave until cool. Opened marmalade keep in the fridge.
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