Spicy Balsamic Basil Orange Marmalade

Recipe courtesy Lisa Garza

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Rated 3 stars out of 5
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  • Read 7 Reviews
Total Time:
2 hr 20 min
Prep
20 min
Inactive
1 hr 0 min
Cook
1 hr 0 min
Yield:
11 (8-ounce) portions
Level:
Easy
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Ingredients

  • 2 1/2 pounds organic Seville or blood oranges, skin scored, peeled, pith scraped from peel, julienned
  • 2 1/2 pounds oranges, segments and pulp only
  • 10 cups organic orange juice
  • 2 1/2 cups good quality Italian balsamic vinegar
  • 1 cup chopped basil leaves
  • 1 habanero chile, split
  • 1 tablespoon salt
  • 8 cups sugar

Directions

1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.

2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container.

* Guest Recipe

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 7 reviews

  • on January 07, 2011

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    Awful! Complete waste of time and ingredients...

    people found this review Helpful.
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  • on March 14, 2010

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    The marmalade never reached a thick gel consistency even though I cooked it longer, as suggested. I am left with a huge quantity of dark brown balsamic syrup that I will use as a BBQ marinade rather than throw it out since I have so much invested. Why such a huge quantity? I should have tested it on a much smaller batch first. I would never make this again.

    people found this review Helpful.
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  • on August 06, 2008

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    Great with salmon.

    people found this review Helpful.
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