ORANGE PINEAPPLE MARMALADE
This sweet citrusy marmalade from Stephanie Heise of Rochester, New York is perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 4
Steps:
- Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE PINEAPPLE SYRUP
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.
CARROT-PINEAPPLE-ORANGE MARMALADE
This is a wonderful marmalade recipe from Ball's 2010 Blue Book Guide to Preserving. which was their 100th anniversary edition. It adds a new twist to regular orange marmalade. The marmalade is an essential ingredient in a muffin recipe that I wanted to make, so I decided to make a batch for that purpose, and in the end I discovered the marmalade is so good with other things, too. (NOTE: The weight of the pectin might not be exact. The site would not let me list the pectin as just 1 pouch as was listed in the book. It wanted a specific weight, but my pectin pouches were not labeled for size. So I took the pectin weight from the box (that contained 2 pouces) and listed the box weight as 6 ounces.)
Provided by Northwestgal
Categories Oranges
Time 1h15m
Yield 4 half-pints
Number Of Ingredients 8
Steps:
- Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
- In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 626.4, Fat 0.3, SaturatedFat 0.1, Sodium 24.8, Carbohydrate 161.8, Fiber 2.8, Sugar 156.1, Protein 0.9
ORANGE-HONEY GLAZED CARROTS
Steps:
- Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
- Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.
MARMALADE CARROTS
Sticky, buttery and sweet - this versatile side dish is simple yet glorious
Provided by Good Food team
Categories Side dish
Time 35m
Number Of Ingredients 5
Steps:
- Put everything except the parsley in a pan and pour over 250ml water. Simmer over a low heat for 20 mins until the liquid has evaporated and the carrots are tender and coated in a sticky glaze. If they are still a little raw, add a splash of water and cook for a few mins more. Transfer to a serving platter and serve sprinkled with parsley.
Nutrition Facts : Calories 95 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
DEBORAH'S ORANGE PINEAPPLE MARMALADE
I created this recipe after several trial-and-error experiences. I finally nailed it! This sweet and citrusy marmalade cooks up nicely, retains tons of gorgeous color and doesn't require added pectin! This is a family favorite...friends and relatives ask for this at Christmas for a wonderful gift :)
Provided by Chef Dissa Debba
Categories Oranges
Time 2h20m
Yield 4 pints
Number Of Ingredients 5
Steps:
- Thinly slice oranges in a mandolin or salad slicer (if there are big chunks, slice them thinly with a knife), also do this with the lemon, removing any seeds. Put slices in a big pot and add pineapple and water. Bring to a boil. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
- While the fruit is cooking, prepare your jars and lids, sterilizing all tools. Place a plate in the freezer, you will test a drop of jam on it later.
- Add the sugar and stir frequently until it reaches 222-223 degrees, or about 40-45 minutes. It should be thick and a darker color. Take out plate from freezer and put a small spoonful of jam on it, let sit for 30 seconds. Tilt the plate and if it's runny, it's not set and needs to be boiled longer. If it barely moves and is a thick gel, the jam is ready to be canned.
- Put hot jam into hot, sterilized jars. Put on lids and rings, put in a boiling bath for 10-15 minutes. Sit on rack or thick towel to cool and make sure all the tops are firmly sealed down, with no bump in the middle. Enjoy!
Nutrition Facts : Calories 1164.9, Fat 0.4, SaturatedFat 0.1, Sodium 13.1, Carbohydrate 300.6, Fiber 7.1, Sugar 291.9, Protein 2.9
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