Ginger Orange Marmalade
Ingredients
- 2 kg oranges
- 30 g fresh grated ginger
- 200 ml water
- 1 kg sugar
- 1 cinnamon stick optional
- 1 vanilla bean optional
Instructions
- Wash carefully and dry the oranges.
- With the help of a peeler, peel the zest off the oranges' surface, being careful to leave the white part behind. For our recipe we’ll need 50 g of orange zest, but I peeled it all and used the remaining zest slices in cocktails, but you could caramelize them and cover them with chocolate for example or use in many other recipes.
- Finely chop 50 g of orange zest.
- Remove the white part from the oranges and grossly chop the oranges. You'll have about one kilo and a half of orange left at this stage.
- Add to a saucepan the orange zest, the grated ginger, 30 ml of water and 100 g of sugar and cook it in high heat until the sugar is golden. Careful not to burn it.
- Reduce the heat to medium. Add the oranges, the cinnamon stick, the opened and scraped vanilla bean, the rest of the sugar and the water to the pan.
- Cook the marmalade for about one hour or until the orange pieces will start to dissolve.
- Blend slightly with an immersion blender.
- Transfer the hot marmalade into mason jars, seal them and let them cool upside down under a blanket or towel so that the jars will seal properly.
- Store in a dark and cool place. When opened, store the marmalade jar in the refrigerator.