Recipe courtesy of Lisa Garza

Spicy Balsamic Basil Orange Marmalade

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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 1 hr
  • Yield: 11 (8-ounce) portions
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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


  1. 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. 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.

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