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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Read all 7 reviews
By dana_11472450
Benicia, CA
on January 07, 2011
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Awful! Complete waste of time and ingredients...
By phylliswiersma_...
Bozeman, 66
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.
By tinahathome_101...
Bellevue, WA
on August 06, 2008
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Great with salmon.
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