- 2
Ingredients
- 2 oranges
- 3 cups water, divided
- 1 cup granulated sugar
- 1 oz ginger, peeled and grated on a microplane
- 1/2 vanilla bean, split and scraped
- 2 TBS lemon juice, freshly squeezed
Preparation
Step 1
1. Remove the rinds from the oranges. Use a paring knife to carefully scrape the pith from the rinds. Discard the pith and slice the rinds as finely as possible.
2. Bring the leftover fruit from the orange and 1 cup of water to a boil. Reduce to a lively simmer and let cook for 1 hour. Once done, transfer the cooked fruit to a strainer set over a heatproof bowl. Gently press down on the mixture to extract as much juice as possible.
3. While the fruit is cooking, fill a medium saucepan with water. Add the sliced orange rinds and bring to a boil. Decrease the heat and simmer for 5 minutes. Drain the rinds over a colander and discard the liquid. Repeat this process once more for all remaining orange rinds.
4. Add the blanched rinds, the juice, 2 cups of water, sugar, ginger, lemon juice, and the vanilla bean to a large non-reactive pot. Bring the marmalade mixture to a boil over high heat and cook until the temperature reaches 223F - about 30-45 minutes. Scrape the bottom of the pan occasionally as the mixture cooks to keep it from scorching. If you find that the mixture is starting to stick reduce the heat and keep cooking until the appropriate temperature is reached.
5. Once finished, transfer to a clean glass jar and store for up to 1 month in the fridge.
Makes 2 cups of marmalade.