Orange-honey marmalade
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Orange-honey marmalade
Last updated 6/12/2012 12:45:47 AM. Recipe ID 5742. Report a problem with this recipe.
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      Title: Orange-honey marmalade
 Categories: Jam/jelly
      Yield: 1 1/2 cups
      2 lb Oranges; weigh w/skins on
    3/4 c  Honey
      1    Navel orange; rind only
  The white rind (between the outer skin of an orange and the tough
  shell around the pulp) contains bioflavonoids which good
  nutritionists say have an important place in nutrition. Ordinarily
  you should eat as much of this rind as you can leave on the orange.
  Unfortunately, it cooks up very tough in a marmalade, and, if you
  leave patches of it on the chunks of orange, you get tough white
  patches of it in the marmalade. So, peel off as much as you can.
  We like to use a combination of oranges for this: temples, navels,
  juice oranges--whatever is available. But we prefer navels for their
  peel which has a good texture and flavor.
  Peel the oranges, pit them, and cut up into small chunks. Put them
  all in a large pot. Add the honey. Shave the navel orange peel into
  fine slices and add. Stir and cook, uncovered, over a simmering-low
  flame for about 40 minutes or until thick.
  Yield: about 1 1/2 cups.

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Recipe ID 5742 (Apr 03, 2005)

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