Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ginger Orange Marmalade
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- #7608
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
6 Seville oranges (or other thin-skinned orange)
2 lemons, juiced
8 cups water
8 ounces crystallized ginger, chopped
1 teaspoon ground ginger
4 pounds sugar
directions
Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and put in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hours.
Put the contents of the bowl into a large preserving pan; bring to a boil, then simmer for 1 1/2 hours. Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 minutes.
Remove from heat and let cool for 5 minutes. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 minutes.
added by
nikibone
nutrition data
64 calories, 0 grams fat, 17 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
forgot the pectin as an ingredient
It wasn't forgotten. Traditional orange marmalade doesn't require commercial pectin. There is enough natural pectin in the skin of the oranges.
The preoportions were right, but when I folloewd the cooking instructions, the marmalade did not set up. I ended up simmering the mix with the sugar added for about an hour and it gelled perfectly. I left out the powdered ginger because I don't like that flavor.