Apricot Orange Marmalade Food

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ANNA'S ORANGE MARMALADE



Anna's Orange Marmalade image

Provided by Ina Garten

Categories     condiment

Time 14h45m

Yield 3 to 4 pints

Number Of Ingredients 3

4 large seedless oranges
2 lemons
8 cups sugar

Steps:

  • Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
  • Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

APRICOT AND HONEY HAM GLAZE



Apricot and Honey Ham Glaze image

I found this recipe years ago and use this glaze whenever I make a ham now.

Provided by Cheryl Gausdal

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Ham Glaze Recipes

Time 5m

Yield 12

Number Of Ingredients 4

½ cup apricot jam
3 tablespoons honey
1 tablespoon hot English mustard
2 tablespoons orange marmalade

Steps:

  • Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.

Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 23.8 mg, Sugar 12.1 g

APRICOT ORANGE MARMALADE



Apricot Orange Marmalade image

Make and share this Apricot Orange Marmalade recipe from Food.com.

Provided by Dienia B.

Categories     Low Protein

Time 1h30m

Yield 4 1/2 pints

Number Of Ingredients 3

2 navel oranges
4 1/2 cups pitted sliced unpeeled apricots
3 cups sugar

Steps:

  • Coarsely grate and keep the zest.
  • Separate the orange segments.
  • Combine orange segments (minus membranes), zest, apricots and sugar.
  • Bring to a boil over medium heat.
  • When mixture begins to boil, start mashing.
  • Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
  • Hot pack and seal.
  • Hot water bath 15 minutes.

ORANGE MARMALADE



Orange Marmalade image

Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.

Provided by - Carla -

Categories     Breakfast

Yield 6 half-pint jars, 1 serving(s)

Number Of Ingredients 4

3 oranges, seeded, chopped
3 lemons, seeded, chopped
water (equal to whole fruit)
sugar (equal to cooked fruit)

Steps:

  • Measure chopped fruit and place in heavy saucepan.
  • Measure equal amounts of water and pour into saucepan.
  • Bring to boil.
  • Lower heat and simmer for 5 minutes.
  • Remove from heat, cover, and let stand in a cool place for 24 hours.
  • Again bring to a boil and cook over high heat for 10 minutes.
  • Remove from heat, cover, and let stand in a cool place for another 24 hours.
  • Measure out fruit mixture.
  • Add equal amount of sugar.
  • Again bring to a boil over medium heat.
  • Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
  • Remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

Nutrition Facts : Calories 235.2, Fat 1, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 62.4, Fiber 14.3, Sugar 41.1, Protein 5.6

APRICOT-ORANGE CHUTNEY



Apricot-Orange Chutney image

This is the perfect condiment for our Tandoori-Style Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 7

1 tablespoon vegetable oil
1 medium white onion, diced
Coarse salt and ground pepper
1 cup dried apricots, quartered
1/4 cup cider vinegar
1/4 cup orange marmalade
3/4 teaspoon grated peeled fresh ginger

Steps:

  • In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes. Add vinegar, marmalade, and ginger; cook, stirring occasionally, until liquid is syrupy and apricots are plump, 3 to 5 minutes. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 2 weeks.)

Nutrition Facts : Calories 66 g, Fat 1 g, Fiber 1 g, Protein 1 g

KUMQUAT, SEVILLE ORANGE, AND APRICOT MARMALADE



Kumquat, Seville Orange, and Apricot Marmalade image

Categories     Condiment/Spread     Fruit     Breakfast     Brunch     Low Sodium     Orange     Apricot     Chill     Kumquat     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

1 cup Ma Made prepared Seville oranges,* thin- or thick-cut
1 cup thinly sliced kumquats (about 5 ounces)
1 cup thinly sliced dried apricots (about 1/4 pound)
2 1/4 cups sugar
1/2 cup water
*available at some specialty foods shops

Steps:

  • In a saucepan bring all ingredients to a boil, stirring, and simmer, stirring occasionally, 15 minutes, or until slightly thickened. Let marmalade cool in a heat-proof bowl and chill, covered, until cold, about 2 hours. Marmalade keeps, covered and chilled, 2 weeks.

APRICOT PINEAPPLE MARMALADE



Apricot Pineapple Marmalade image

An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.

Provided by Ronalynne

Categories     Fruit

Time 1h20m

Yield 8 cups, 30-40 serving(s)

Number Of Ingredients 5

1 1/2 kg fresh apricots (3.25-3.5 lbs.)
398 ml can crushed pineapple, drained
2 tablespoons finely grated orange zest
5 cups sugar, divided use
1 box Certo, light pectin crystals

Steps:

  • Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
  • Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
  • Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.

APRICOT ORANGE CHICKEN



Apricot Orange Chicken image

Lots of lip-smacking apricot flavor makes this sweet chicken stir-fry from Sharon Warner Sunday-special! "It goes together so quickly," she writes from Ada, Oklahoma, "and I get rave reviews whenever I serve it."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups reduced-sodium chicken broth
3/4 cup uncooked long grain rice
1 tablespoon cornstarch
1/2 cup cold water
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons canola oil
1/2 cup 100% orange marmalade spreadable fruit
1/3 cup dried apricots, cut into thirds
1/2 to 1 teaspoon Chinese five-spice powder
1 teaspoon reduced-sodium soy sauce

Steps:

  • In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in hot oil for 5 minutes or until lightly browned. Stir in the marmalade, apricots, five-spice powder and soy sauce. Bring to a boil. , Stir cornstarch mixture and stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 391 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 57g carbohydrate (22g sugars, Fiber 1g fiber), Protein 27g protein.

APRICOT LEMON MARMALADE



Apricot Lemon Marmalade image

Make and share this Apricot Lemon Marmalade recipe from Food.com.

Provided by NoraMarie

Categories     Low Protein

Time 3h

Yield 7 jars, 7 serving(s)

Number Of Ingredients 6

1 large orange
2 large lemons
2 tablespoons water
1 2/3 cups dried apricots
7 cups water, extra
9 cups sugar

Steps:

  • Remove and reserve seeds from unpeeled quartered orange and lemon.
  • Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
  • Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
  • Combine fruit mixture with the extra water in large saucepan; bring to a boil.
  • Reduce heat and simmer, covered, 45 minutes.
  • Transfer mixture to large heatproof bowl; cover.
  • Stand fruit mixture and seed mixture, separately, overnight.
  • Drain seeds over small bowl; reserve liquid and discard seeds.
  • Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
  • Return fruit mixture with reserved seed liquid to pan; bring to a boil.
  • Add sugar and stir over heat, without boiling, until sugar dissolves.
  • Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
  • Stand 5 minutes.
  • Pour hot marmalade into hot sterilised jars, seal while hot.

Nutrition Facts : Calories 1089.1, Fat 0.3, Sodium 13.4, Carbohydrate 281.8, Fiber 3.6, Sugar 276.2, Protein 1.6

ORANGE-APRICOT JAM



Orange-Apricot Jam image

Try this quick and easy recipe for a sweet batch of homemade apricot jam with a refreshing orange twist. Store the jam in the refrigerator for up to 3 months.

Provided by Bones

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h40m

Yield 3

Number Of Ingredients 4

4 pounds fresh apricots, pitted and quartered
6 cups white sugar
3 oranges, zested
1 tablespoon lemon juice

Steps:

  • Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
  • Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

Nutrition Facts : Calories 1845.9 calories, Carbohydrate 469.2 g, Fat 2.4 g, Fiber 12.6 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 6.3 mg, Sugar 455.1 g

APRICOT & ORANGE BLOSSOM JAM



Apricot & orange blossom jam image

Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water

Provided by Sarah Cook

Categories     Condiment

Time 1h5m

Yield Makes 4 jars

Number Of Ingredients 5

1kg apricot , halved and stoned, larger halves halved again
750g preserving sugar
juice 1 lemon
1 tbsp orange blossom water
few knobs butter (optional)

Steps:

  • Mix the apricots and sugar together, cover and leave to stand overnight.
  • Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it's ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim the surface, then stir in the orange blossom and knobs of butter, if you like - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) - this allows the fruit to settle so it doesn't sink to the bottom. Will keep in the fridge for 6 weeks.

Nutrition Facts : Calories 27 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar

ORANGE MARMALADE



Orange Marmalade image

Though "real" marmalade must supposedly be made using Seville oranges, I have only seen them in the market once, ever! And that was at Central Market, a very posh, highly yuppified, super-dooper market in Houston TX, so I came up with this recipe using naval oranges. It's actually my combination of a number of features from a half dozen other marmalade recipes. Prep-time does not include 24 hours setting time for fruit mixture.

Provided by Toby Jermain

Categories     Lemon

Time 4h30m

Yield 14-15 half pints, 240 serving(s)

Number Of Ingredients 11

6 -7 large juicy navel oranges
3 -4 large juicy lemons
1 cup granulated sugar, plus
4 lbs granulated sugar, plus
more granulated sugar, divided,to taste
1 cup water, plus
5 cups water, divided
1 cup dry white wine
2 -3 tablespoons fresh lemon juice
1 -3 teaspoon citric acid (citric acid granules) or 1 -3 lime, juice of (optional)
1 box ball fruit jell pectin or 1 box other no-sugar needed pectin

Steps:

  • Equipment you will need: 1 Large plastic bowl with lid; 1 Large nonreactive Dutch oven; 1 Water-bath processor or very large stock pot with a rack to keep jars off bottom of pot; 1 Pair jar-lifting tongs (optional, but very handy); 1 Magnetic lid lifter (optional, but very handy); 14-15 Half-pint or 7 1-pint canning jars with threaded rings and new lids.
  • Cut the zest (the thin orange portion of the peel) from all of the oranges using a vegetable peeler or sharp paring knife (about 1/16" thick or less and about 3/4" wide).
  • Cut the zest into thin strips about 1/16" wide, and set aside.
  • Using a micro-plane or regular grater, grate the zest from the lemons, and add to the orange zest.
  • Peel the oranges and lemons with a sharp knife, removing most of the thin outer membrane from the fruit, as well as the white portion of the peel.
  • Cut the flesh of the lemons and oranges into 1/4" thick slices, remove seeds as necessary, chop into 1/4" pieces, saving as much juice as possible, and place in a large plastic bowl.
  • If desired, mash the fruit just a little bit using a potato masher, but you want it to stay fairly chunky.
  • In a medium saucepan, combine the 1 cup water, white wine, lemon juice, and sugar over medium heat, and stir until sugar is dissolved.
  • Add the orange and lemon zest, and stir to combine.
  • Bring to a boil, reduce heat to a good simmer, and cook until zest strips are fairly tender.
  • Remove from heat, and set aside to cool.
  • Add zest mixture and 5 cups of water to fruit, stir to combine, cover tightly, and refrigerate or set in a cool place for 24 hours or a little longer.
  • This aging is mandatory for flavor development.
  • Before starting to actually make the marmalade, assemble all necessary equipment.
  • Fill a water bath or very large stock pot with enough hot water to cover jars by at least 1-2".
  • Jars can be stacked, if necessary, while processing.
  • It will probably take longer to heat the water than to prepare the marmalade, so give it a good head start.
  • Sterilize canning jars by running them through a full hot-cycle of the dishwasher, or wash in hot, soapy water, rinse well, and drain.
  • In either case, transfer the jars to a 250 degee F oven until ready to fill them.
  • Place new canning lids in a small saucepan of boiling water until needed.
  • You should have between 9 and 10 pounds (18-20 pints) of fruit and zest mixture at this point, but this will reduce down to 7+ pounds (14-15 pints) during cooking.
  • Transfer fruit and zest mixture to a large, nonreactive Dutch oven over high heat, and bring to a full boil, stirring and scraping the bottom of the pan regularly to prevent scorching.
  • Taste, and adjust tartness to taste using sour salt or lime juice (sour salt, 1 Tsp at a time, is easiest), and adjust sweetness to taste with additional sugar.
  • Continue to boil, stirring and scraping bottom regularly to prevent scorching, until mixture reaches a temperature of 220 degrees F on a instant-reading or candy thermometer (actually, 8 degrees F above the boiling point of water at your elevation).
  • Stir in the'no-sugar required pectin', and continue to boil for 1 minute longer, remove from heat, and allow to set for 2-3 minutes; setting helps solids to stay in suspension instead of sinking to the bottom of the jars.
  • Stir marmalade well, and ladle into sterilized canning jars to within 1/8" of the rim.
  • Clean the rim and threads of each jar with a dampened paper towel, top with sterilized new lids, screw on threaded rings, and tighten hand-tight.
  • Immediately transfer to a water bath with enough boiling water to cover jars by at least 1-2".
  • Process for 10 minutes, starting timing when water returns to a boil.
  • Remove jars from water bath, invert onto a kitchen towel, and allow to set without disturbing until cooled completely.
  • Turn jars over, and press down on each lid.
  • If it does not pop up and down with pressure, the jar is sealed and can be stored in a cool, dark place for up to a year.
  • Jars with lids that do pop up and down have not sealed properly and should be refrigerated and used first.
  • Makes about 14-15 half-pint or 7 1-pint jars, with a little extra for the fridge.

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From elpasony.com


APRICOT ORANGE RECIPES ALL YOU NEED IS FOOD
Cover, reduce heat, and simmer 20 minutes or until apricots are tender. Spoon into a blender or food processor, and process until smooth. Combine sugar and cornstarch in a saucepan. Gradually add remaining 3/4 cup orange juice, stirring with a wire whisk until well-blended. Add the margarine; bring to a boil over medium heat, and cook 1 minute ...
From stevehacks.com


NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
Apricot-Orange Conserve without added pectin. 3½ cups chopped drained apricots (about 2 20-oz. cans of unpeeled apricots or 1 pound dried apricots) 1½ cups orange juice (3 or 4 medium-size oranges) Peel of ½ orange, shredded very fine; 2 tablespoons lemon juice 3¼ cups sugar; ½ cup chopped nuts; Yield: About 5 half-pint jars
From nchfp.uga.edu


SARABETH'S KITCHEN SARABETH'S ORANGE APRICOT MARMALADE, …
Sarabeth's Kitchen Sarabeth's Orange Apricot Marmalade, 18 oz. by Sarabeth's Kitchen : Amazon.ca: Grocery & Gourmet Food
From amazon.ca


APRICOT-ORANGE MARMALADE - RECIPE | COOKS.COM
12 sour oranges. 4 lb. sugar. Wash apricots, let stand overnight in water enough to cover. Peel oranges and lemons, cut off yellow peel, discard the white peel, remove white pulp and seeds. Put pulp and apricots through the food chopper then add the water the apricots were soaked in and the sugar. Boil over slow fire until thick.
From cooks.com


ORANGE APRICOT MARMALADE
Ingredients, allergens, additives, nutrition facts, labels, origin of ingredients and information on product Orange apricot marmalade
From world.openfoodfacts.org


60 BEST RECIPES USING ORANGE MARMALADE IDEAS - PINTEREST
Mini Fruit Galettes: Pkg pie dough, Blood orange jam or orange marmalade, Cherry preserves *Preparation: Preheat oven 425°. Cut pie dough into 4 (4-inch) circles (use about 2/3 pie sheet); spoon 1 T jam or preserves into middle of each circle (2 of each flavor). Press dough up & around filling, leaving centers exposed; brush beaten egg over top edge of dough. Cover a baking …
From pinterest.ca


APRICOT-ORANGE MARMALADE
Irish Food Recipes Search. Search This Blog Apricot-Orange Marmalade April 01, 2011 Get link; Facebook; Twitter; Pinterest; Email ; Other Apps) I went to Florida recently with marmalade on the brain and a mission to find some Seville oranges, since after much research, they kept popping up as the orange of choice for good marmalade. David Lebovitz's r ecipe, …
From irishfoodies.blogspot.com


EASY ORANGE MARMALADE - HOW TO MAKE ORANGE MARMALADE
Please feel free to skip it if you’re not in the mood for a “snap.”. Let it come to a simmer on medium heat. Switch to low heat and cook the mixture for about 30 to 40 minutes. Be around the bubbling pot. You’ll need to stir the pot occasionally; else, the marmalade will burn from the bottom.
From tashasartisanfoods.com


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From ifood.tv


APRICOT ORANGE MARMALADE | PRODUCT MARKETPLACE
In the English tradition of marmalades, this is made with whole, fresh oranges. It is sweet and tart, just like a marmalade should be, while the apricots give it a round, rich flavor. This low sugar marmalade is perfect for eating on scones, pancakes, or your favorite crusty bread. 9 oz size.
From specialtyfood.com


ORANGE AND APRICOT JAM WITH A HINT OF ROSEMARY
Put them into a large bowl. Then add the jam sugar to the bowl. Zest the oranges and press out the juices. Add both completely to the contents of the bowl. Use only one orange for a more milder orange flavour. Stir and see how the sugar dissolves in the fruit juices. Now cut the rosemary leaves and put them in a tea bag.
From merinoandtomatoes.com


12 BEST SUBSTITUTE FOR APRICOT JAM WILL MAKE YOU SURPRISED
Apricot jam is an incredibly easy condiment to make. It lends the fresh taste of summer to every dish with sourness and sweetness. Store-bought apricot marmalade often contains three primary ingredients, namely Armenian plum, fructose, and pectin. The condiment’s sweet-tart flavor blends extraordinarily well with creamy ingredients on toast, like ricotta, …
From richardpantry.com


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