Sweet & Zesty Red Orange Marmalade
Let’s Make Delicious Marmalade from Red Orange Peels!
I made some wonderful marmalade using the peels of red oranges to add to muffins and cookies for my husband’s snacks. The homemade touch makes them extra special!
Marmalade Ingredients- 3 Red oranges (2 if large)
- 1 pinch Saccharin (or a little sugar)
- 1/2 Tbsp Stevia (or sugar)
- 50ml Rum (for enhanced flavor, optional)
- 100ml Water
Cooking Instructions
Step 1
First, it’s crucial to thoroughly clean the red orange peels to remove any pesticide residue. Sprinkle generously with baking soda and salt, then scrub the surface of the oranges with your hands. Rinse them thoroughly under running water.
Step 2
Cut the red oranges in half. When separating the fresh pulp from the peel, you can gently squeeze out some juice, or simply scoop out the segments to enjoy. You don’t need to press too hard to extract the juice.
Step 3
As a side note, I gave the red orange juice I extracted to my baby. The color of the clear, bright red orange juice was truly beautiful. You can offer your child the wonderful natural colors of fruit.
Step 4
Now, let’s prepare the peels for the marmalade. Trim off just the stem end, following the inside white pith. It’s best to slice the peel thinly, as thicker pieces can result in a stronger bitter taste. Slicing based on the outer peel surface can be slippery and difficult, so aim to cut thinly starting from the inner side.
Step 5
When slicing the red orange peels, it’s much easier to cut them thinly if you orient the peel with the flesh-side down, or if you slice from the inside white pith outwards. Slice them thinly as if you were peeling the orange itself.
Step 6
Transfer the thinly sliced red orange peels into a pot or pan. Arrange the peels evenly in the pan.
Step 7
Add 50ml of rum and 100ml of water, and begin heating over medium-low heat. The rum enhances the marmalade’s flavor, but you can omit it if you don’t have any. It’s important to maintain a gentle simmer.
Step 8
To add sweetness without using regular sugar, add 1 pinch of saccharin and 1/2 tablespoon of stevia. If you don’t have saccharin or stevia, you can substitute with regular sugar in the same amount. Adjust the sweetness to your preference.
Step 9
Let it simmer slowly, stirring occasionally, until the peels become translucent and the marmalade thickens to your desired consistency. During this process, the refreshing aroma of red orange will fill your kitchen, bringing joy to your senses. Stir continuously to prevent burning.
Step 10
Taste the finished marmalade, and you’ll experience a delightful balance of sweetness, a subtle hint of bitterness, and a zesty tartness, all with a wonderfully chewy texture. Enjoy it spread on toast, or with yogurt and cheese!
