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To be honest, orange marmalade is not something I would have jumped at making in the past. There’s a time and a place for this tangy spread, but is it really necessary to go the homemade route? I can now confidently say the answer to that question is yes. This perfectly sweet and zesty marmalade is super easy to make and will win you over with the first bite. Give the homemade version a go and taste the difference!
This is a great recipe for when you have a big bag of mandarin oranges that need to be used up. I always have the best intentions when buying fruit in bulk, but the reality is that it doesn’t always get eaten in time. Squishy oranges work just perfectly in this case.
My favorite way to enjoy this marmalade is on a good piece of toast with a schmear of cream cheese. The rich and tangy flavor go just perfectly together. It’s also great for making marinades and sweet and sour sauces for Asian style dishes. No matter how you end up using it, you’re sure to appreciate the fresh homemade flavor!
Mandarin Orange Marmalade
Yield(s): Serves 30
35m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 4-5 mandarin oranges
- 1 lemon
- 1 ⅓ cup water
- 2 cups sugar
Preparation
- Peel the oranges and lemon, reserving the peel and setting aside the fruit.
- Using a small spoon, scrape off the white inside of the peels, then slice them into very thin segments 1 inch or shorter.
- Add the sliced peels and water to a small saucepan and bring to a rolling boil.
- Bring heat down to a simmer and continue cooking for 20 more minutes.
- As peels cook, finely dice the oranges and lemon, removing any seeds.
- Stir sugar and diced fruit into the saucepan and increase heat to medium high.
- Boil mixture for 10-14 minutes or until thick. Marmalade will continue to thicken as it cools.
- Transfer to jar or containers of your choice. Enjoy in 1-2 weeks or freeze for later use.
Recipe adapted from Confessionsofanover-workedmom.com