Five Minute Spiced Orange Marmalade Recipes

FIVE-MINUTE SPICED ORANGE MARMALADE

Five-Minute Spiced Orange Marmalade image

Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift. This makes about 3 cups, or enough for three 8-oz. jars.

Provided by JackieOhNo

Categories Oranges

Time 5m

Yield 3 cups

Number Of Ingredients 8

Ingredients

1/2 cup honey
1/2 cup brandy
3 cinnamon sticks
3 whole star anise
1 vanilla bean, cut crosswise into 3 pieces
3 slices orange peel (about 3x1-inch, orange part only)
12 whole cloves
2 (14 -16 ounce) jars orange marmalade

Steps:

Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece, and 1 orange-clove strip to each of three 8-oz. canning jars. Filld each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.).

Nutrition Facts : Calories 932.1, Sodium 150.8, Carbohydrate 222, Fiber 2, Sugar 205.2, Protein 1

FIVE-MINUTE SPICED ORANGE MARMALADE

Five-Minute Spiced Orange Marmalade image

Categories Condiment/Spread Christmas Vegetarian Quick & Easy Orange Spice Brandy Edible Gift Honey Bon Appétit

Yield Makes about 3 cups (enough for three 8-ounce jars)

Number Of Ingredients 8

Ingredients

1/2 cup honey
1/2 cup brandy
3 cinnamon sticks
3 whole star anise
1 vanilla bean, cut crosswise into 3 pieces
3 3 x1-inch strips orange peel (orange part only)
12 whole cloves
2 14- to 16-ounce jars orange marmalade

Steps:

Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece and 1 orange-clove strip to each of three 8-ounce canning jars. Fill each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.)

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