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|Total: 1hr 0min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Scrub one of the oranges under running water. Using a vegetable peeler or citrus zester, remove and mince enough of the rind to measure 2 1/2 tablespoons. Remove and
discard the rind from the remaining oranges. Quarter the peeled oranges lenthwise, then slice them and remove the seeds.
In a large stainless steel saucepan, combine the oranges, orange rind, orange juice and cinnamon stick. Bring to a simmer and cook, stirring occasionally, for 15 minutes.
Add the sugar and increase the heat to medium-high. Cook, stirring frequently, for 15 minutes, or until the marmalade has thickened.
Remove from the heat. Remove and discard the cinnamon stick.
Pour the marmalade into a hot, scalded preserving jar, leaving 1/8" headspace. Wipe the rim clean, attach the lid and tightly screw on the cap. Invert the jar for 10 seconds.
Cool on a wire rack. Store in the refrigerator.
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