"Traditional marmalade combines sweetness of the oranges, with the bitterness of the peel, in a perfect flavor combination. Throwing a few cranberries in there, add sourness, and a little crunch, that make this recipe well worth trying!"
~guest post by JD Provence, Texas Cranberry Marmalade 3 pounds oranges 4 cups sugar 3 cups fresh cranberries (optional) 6 cups water 1 Tbs vanilla extract (or paste from 3 vanilla beans) Wash all fruit and let drain. Remove all blemishes, tops, and bottoms, from oranges and cut oranges into thin slices. Remove all seeds and place oranges in large saucepan or pot, along with 6 cups of water. Bring to full rolling boil, reduce heat to prevent burning, and simmer until orange peels are tender, about 15-20 minutes. Add sugar, bring back to boil, reduce to simmer and cook, uncovered, until mixture thickens. Test for doneness by placing small amount on frozen plate. When mixture will no longer "run", and thin skin forms, it is ready for canning, remove from heat and stir in vanilla. Place 1\2 cup raw berries into bottoms of half pint jars, add a ladle-full of marmalade mixture, stir to distribute, finish filling, allowing 1/4" head-space, and waterbath process 10 minutes for sea level, adjusting for elevation in your area. Depending on your preference, you may want to chop your orange slices into smaller pieces than rings. I used a stick blender with good results. Makes 5-6 half pints Recipe adapted from "Tangerine Marmalade by Martha Stewart" by:JD Provence for Canning and Cooking at Home Photos by: JD Provence
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Mandarin Oranges Sections Canned Peel and section mandarins, save peels for later ** Place orange sections into pint jars About 1/2 pound per pint jar In a sauce pan: Syrup #1 For Two Pints in Apple Juice: Add 2 cups apple juice, bring to a high simmer pour over orange sections. Syrup #2 For Two Pints in Simple Syrup: One bottle water (16.9 oz) 1/2 cup sugar 1 Tbs Vanilla Bean paste Whisk bean paste into water/sugar mix Bring to a high simmer Pour over orange sections Note: Make sure to soak your oranges in Pectic Enzyme to remove the PITH. Without removing the pith you run the risk of your batch tasting bitter. Pectic Enzyme can be found (powder form) on most wine making sites online or in stores. Waterbath Directions: Fill each jar to 1/2" head-space - process in a boiling water-bath pints 15 minutes (add 5 minutes to processing time if above 6000 ft) **you can 'candy' your orange peels (see my recipe here) Recipes and Photos by: Diane Baker for Canning and Cooking at Home Raw Pack & Canning Times: NCHFP Guidelines Orange Chicken Ingredients: 1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks 2 Tbs vegetable oil, for frying cooked rice or cooked lo mein noodles, optional - to serve with chicken. toasted sesame seeds & sliced green onions for garnish, optional Marinade: 1/4 cup soy sauce 1/4 cup cornstarch 2 Tbs orange juice Orange Sauce: 1 Tbs vegetable oil 3/4 cup orange juice zest of half the orange, optional 2 Tbs barbecue sauce 1 Tbs honey sriracha or red hot chili oil, optional Directions: Mix together soy sauce, cornstarch and orange juice. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes. Do not over-marinate. While chicken is marinating, prepare the orange sauce. Mix together oil, orange juice, orange zest, barbecue sauce and honey. Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet. Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through. Add the orange sauce to the chicken and cook for 4-6 minutes, stirring constantly until the sauce has thickened. Top with sesame seeds and sliced green onions, if desired. Serve over rice or noodles. Note: You can add in Sriracha or Red Hot Chili oil at any time in the cooking process, perfarably when adding sauce to chicken in skillet - or serve sriracha or red hot chili oil on the side at the table so people can add their own amount of heat. Serving size: 4 Recipe Adapted from: The Gunny Sack Photos by: Diane Baker for Canning and Cooking at Home Remember: Replacing Sugar with Honey:
you can replace up to 1/2 the sugar in a recipe - up to 2 cups limit. I tried this recipe as a small batch just to make sure we liked the taste and that the jelly set up properly...while my initial idea was to use honey and sugar, I thought I'd try Splenda for a no sugar jelly... I have also included my favorite sugar/honey spiced orange jelly recipe that we love...~Enjoy! Diane Orange Jelly {Sugar Free} *I used Splenda in mine Ingredients: 4 cups prepared orange juice 3 Tbsp Ball® RealFruit Low or Sure Jel Low/No-Sugar Needed Fruit Pectin 1/2 tsp. butter or margarine, optional Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener: Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional) 3 to 5 half pint glass preserving jars with lids and bands Directions: Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. To make jelly. Place orange juice, in a large saucepan. Stir in half of your sugar choice (mix the other half with pectin, set aside) . Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add remaining sugar with pectin, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. skim off any foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude. Recipe Adapted from: Ball Fresh Preserving **********************Alternate recipe**************************************** Spiced Orange Jelly {Not Sugar Free} Ingredients: 2 cups orange juice (about 5 medium oranges) 1/3 cup lemon juice (about 2 medium lemons) 2/3 cup water 1 package powdered pectin 2 tablespoons orange peel, finely chopped 1 teaspoon whole allspice ½ teaspoon whole cloves 4 sticks cinnamon, 2 inches long 3½ cups sugar (you can replace sugar: using 1 3/4 cups sugar and 1 3/4 cups of honey in this recipe) 3 to 5 half pint glass preserving jars with lids and bands Directions: Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions. To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly. Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude. Recipe Adapted from: NCHFP All Photos by: Diane Baker for Canning and Cooking at Home Honey-Spiced Orange Slices
Ingredients: 3 cinnamon sticks broken into pieces 1-1/2 tsp whole cloves 1-1/2 tsp whole allspice 2-1/2 lb oranges, halved lengthwise and thinly sliced, ends and seeds discarded (about 8 medium) **I used seedless "cuties" for my jars as they seem easier to slice thin and fit perfectly as rounds into each jar. Approx 8 cuties fit in each half pint.<---depending on size. Water 1-1/4 cups granulated sugar 1-1/4 cups liquid honey 3 Tbsp. lemon juice 3 Half pint glass preserving jars with lids and bands Directions: Make a spice bag: place cinnamon pieces, clove & allspice into cheesecloth and set aside. *this is where I differ in my recipe - I place those spices directly into the pot of simmering orange slices when oranges are added to the sugar/honey mixture below...and when it comes time to 'jar' - I place a little of each spice divided up into each of the 3 jars. It makes for a prettier presentation and continues to flavor the oranges until ready to eat. COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside. COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed Recipe Adapted from: Ball Fresh Preserving "honey orange slices" Photos by: Diane Baker for Canning and Cooking at Home . |