Honey Orange Marmalade Recipes
HONEY-ORANGE MARINATED SALMON
My husband is a commercial fisherman, so we have fish quite often. This easy recipe is one of my favorites. -Sonesa Lundmark of Sitka, Alaska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times., Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 238 calories, Fat 13g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 261mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EASY ORANGE MARMALADE RECIPE
Quick and easy Orange Marmalade recipe made from scratch! Sweet, tangy and fantastic for all your breakfast and brunch spreads.
Provided by Kellie
Categories Condiment
Time 1h
Number Of Ingredients 4
Steps:
- Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
- Place the orange sliced in a medium saucepan over medium heat.
- Stir in the water, sugar and vanilla.
- Bring the mixture to a boil, then turn the heat to low.
- Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency. The process will take approximately 35-40 minutes and the temperature will read 222-223 F on a candy thermometer.
- Carefully transfer the marmalade to canning jars and seal with the lid.
- Marmalade can be stored in the refrigerator for up to 10 days in an airtight container.
Nutrition Facts : ServingSize 2 g, Calories 332 kcal, Carbohydrate 84 g, Protein 1 g, Sodium 4 mg, Fiber 3 g, Sugar 80 g
HONEY ORANGE MARMALADE
My version of orange marmalade. I don't like the traditional bitter stuff with rinds in it - so mine is more like an orange jam.
Provided by The Angerers
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 52
Number Of Ingredients 7
Steps:
- Place oranges and grapefruit in a food processor; pulse 8 times.
- Transfer fruit to a pot and add 1/4 cup white sugar and pectin; stir in orange juice and water. Bring mixture to a boil; reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 44 calories, Carbohydrate 11.4 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.4 mg, Sugar 10.9 g
ORANGE MARMALADE VINAIGRETTE
I rely on my tangy vinaigrette when I want a special dressing for guests. With orange marmalade and Dijon mustard, it makes ordinary salad greens taste like a treat.-Rita Heikenfeld, Batavia, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving.
Nutrition Facts :
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- Scrub the oranges and set them on the rack of an electric pressure cooker. Cover them with water, and soften them in the pressure cooker by cooking them for ten minutes. Let the pressure naturally release, and then rotate the oranges to promote even softening of their rinds, and then pressure cook them a further five minutes. If you don't have a pressure cooker, place the oranges in a heavy pot or Dutch oven, cover them with water and boil them for 2 1/2 hours, rotating them to ensure even softening of their rinds. Reserve the oranges, and discard the water.
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