Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
4 large oranges (rind of all 4, fruit section of 2 only)
3 cups water
4 ½ cups sugar
Pinch of salt
Pinch of white pepper
1 teaspoon of vanilla extract
1 tablespoons rosewater
1 large bay leaf
1. Remove the peel of the oranges in large slices leaving some of the inner white pith attached to the skin. Cut the peels into strips about 1 inch in length or smaller if you prefer.
2. In a medium sauce pan, add water about 2/3 of the way from the top of the pan. When the water boils, add the orange strips blanching the peels for 4-5 minutes. Drain the orange strips and rinse in cold water. Repeat this process one more time with a pot of new boiling the water, blanching the orange strips for 4-5 minutes and then drain and rinse again.
3. Place the 3 cups of water, sugar, salt, pepper, vanilla and rosewater in a large pan and bring to a boil on medium heat. Add the orange strips and bay leaf and simmer.
4. Remove the white pith from 2 of the 4 remaining oranges. Cut between the orange membranes so that only the fruit sections remain. Add the fruit sections to the simmering orange strips. Discard the membranes.
5. Simmer the marmalade until it becomes thick and translucent, about 1 ½ hours. Remove the bay leaf. The marmalade may still appear a little liquidly, it will thicken as it cools. Remove from the heat and allow to cool before serving. Serve warm on a slice of pound cake, toast, or even over ice cream, or store in airtight glass jars for up to two weeks.
This mouth-watering marmalade can be made with lemon rinds, tangerine, or mandarins which ever you prefer.