Five-Minute Marmalade
Melissa L.(Source: Rhonda Hair, Chameleon Cooking)
1 orange,
washed well
sugar or
honey
Cut the
orange into quarters, put it, peel and all, in a blender or food processor.
Chop as fine or coarse as you want the chunks in your marmalade. Measure your
puree, then add an equal amount of sugar or honey. Put in a pan, bring to a
boil, and simmer 5 min, until everything is translucent. That's it!
Pour into
jars, seal them if you like. Unsealed jars will stay good in the fridge for at
least 8-9 months, if the jars were truly clean.
Lemons,
limes, and grapefruit make delicious marmalade, to. Lemon is my favorite,
especialy with a touch of salt and vanilla: 1/8 tsp. salt, 1/4 tsp. vanilla per
cup of puree.
For variety,
you can combine citrus fruits, or add some fresh or candied ginger to it.
Ways to use
marmalade:
-on toast or
on sandwiches.
-spread on
top of or between layers of cake.
-stir 1/4-3/4
c. into muffin batter, reduce sugar by that much.
-stir
1/4 c. into cheesecake batter, or swirl
on top before baking
-stir 1/4 c.
with 1-2 cups cut-up fruit, to coat it with a shiny glaze. Use on top of
pancakes, waffles, cake, cheesecake, or as a simple salad.
-roll up
inside bread dough to make orange rolls. Top with orange icing, made with
vanilla frosting with some marmalade stirred in.
-Use as a
glaze over pork, chicken, salmon, or ham: 1/2 c with 1/2 c soy sauce, OR 1/2 c.
with 1 T. water and 1 1/2 tsp. ginger or curry powder, OR 1/4 c with 1/4 c.
mustard and 1/4 t ginger, or what else sounds good
-stir 1/4 c
into any frosting. Especially cream cheese frosting! Or chocolate
-stir 1 c
into 2 c fresh cranberry sauce
-on ice cream
or banana splits.
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