If you follow this blog you probably noticed my infatuation with the citrus peel. Too often citrus peel gets discarded and it is pity, especially if you are buying organic, untreated oranges.
I use the citrus peel often in different recipes and regularly make small batches my own raw orange marmalade. There are a few ways to do it, depending on your personal preference, if any.
I made two different kinds of marmalade using the entire orange peel, including the white pith layer, since it contains high amounts of the antioxidant bioflavonoids quercetin and hesperidin. The white layer also contains fiber and pectin. Many people do not know that the orange peel has more nutrients, including Vitamin C, than the orange itself. The blood oranges that I used also contain the antioxidant anthocyanin.
The traditional orange marmalade is made by cooking the orange peel with a lot of sugar. It is delicious but not exactly healthy and good for you. The raw version presented here uses raw honey and is rather perishable. You can store it in the fridge for up to two weeks.
~ Raw Orange Marmalade ~
Ingredients:
- 1 organic orange with the peel on, washed and roughly chopped, seeds removed
- flesh of 1 orange
- juice of 1 orange
- 2 Tbsp freshly pressed lemon juice
- peel of 2-3 oranges, sliced into thin slivers
- 1/4 cup raw orange blossom honey
- tiny pinch of Celtic sea salt (optional)
Method:
- In a blender blast the chopped orange into a pulp. Add the flesh of 1 orange, the orange juice lemon juice and pinch of salt, if using. Blend everything together for a few seconds.
- Transfer the orange pulp into a bowl. Add sliced orange peel, honey and a pinch of salt and mix well.
- Using a wide-rimmed funnel, pour the orange marmalade into a sterilized jar. Using a sterilized chopstick try to remove any air pockets. Close the jar and allow it to sit on the kitchen counter for overnight, then place it in the the fridge for two more days. Your marmalade should be ready to eat.
~ Raw Blood Orange Marmalade ~
Ingredients:
- 1 organic blood orange with the peel on, washed and roughly chopped, seeds removed
- flesh of 1 blood orange
- juice of 1 blood orange
- peel of 2-3 blood oranges, sliced into thin slivers
- 1/4 cup raw orange blossom honey
- 1/8 tsp ground cloves
- tiny pinch of cayenne pepper (optional)
- tiny pinch of Celtic sea salt (optional)
Method:
- Toss the chopped orange into a blender and whiz it to a pulp. Add the flesh of 1 blood orange, the blood orange juice, ground cloves, cayenne pepper and salt, if using, and blend again until well combined.
- Pour the orange pulp into a bowl. Ad honey and the sliced orange peel, and mix thoroughly.
- Using a wide-rimmed funnel transfer the marmalade to a sterilized jar. Remove any air pockets using sterilized chopstick. Close the jar and allow it to sit on the kitchen counter overnight.
- Place the jar in the fridge for two days and allow for the flavor to develop. Enjoy it in good company!
