Recipe courtesy of Lisa Garza
Spicy Balsamic Basil Orange Marmalade
- Level: Easy
- Yield: 11 (8-ounce) portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 814
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 203
- Dietary Fiber
- 5
- Sugar
- 192
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 652
- Total: 2 hr 20 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 1 hr
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.