Martha Stewart Orange Marmalade Food

TANGERINE MARMALADE

Steps:

• Place a small plate in freezer. In a large pot, bring tangerines and 6 cups water to a boil over high. Reduce heat to medium and cook at a rapid simmer until tangerine peels are tender, 20 minutes.
• Add sugar, increase heat to medium-high, and stir until sugar dissolves. Return to a boil and cook, stirring often, until mixture is thick and darkens slightly, 40 to 45 minutes. To test for doneness, drop a spoonful on frozen plate and freeze 2 minutes. Marmalade is done if it has a slight film that wrinkles when pushed with a finger. If it spreads out and thins immediately, continue cooking. Transfer marmalade to airtight containers, cover, and let cool completely.

CLASSIC SEVILLE ORANGE MARMALADE

Steps:

• Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
• Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
• Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.

ANNA'S ORANGE MARMALADE

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.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

HOMEMADE ORANGE MARMALADE

Steps:

• Gather the ingredients.
• Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
• Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
• Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.
• Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together.
• Once you've cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help "set" the marmalade later).
• Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring.
• Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
• Add this "pectin bag" to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill.
• Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir.
• Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.
• Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot.
• Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.

BIG ALMOND-ORANGE-GINGER COOKIE

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
• Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.

EASY ORANGE MARMALADE

Steps:

• Select Navel oranges that have the thinnest peel.
• If the orange is large double the amount of water and sugar.
• Wash the orange thoroughly.
• Cut off both ends of the orange.
• Cut the orange in half, cut each half in about eight sections.
• Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
• In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
• Boil for 15 minutes, stirring frequently.
• Let cool, then place in a glass jar with a tight fitting lid.
• Refrigerate to store.
• When it is cold it is ready to eat.
• I use 1/2 sugar and 1/2 Splenda and it works well.

BLOOD ORANGE MARMALADE

Steps:

• Scrub oranges. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. In a medium bowl, combine slices with water and zest, cover, and let stand at least 12 hours.
• Transfer mixture to a large stainless-steel saucepan over medium heat and bring to a boil. Simmer 30 minutes; add lemon juice.
• Measure total volume of fruit and liquid and add 3/4 cup sugar for every cup. Stir to dissolve and bring to a boil over high heat. Boil 30 to 60 minutes, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon.
• Pour into sterilized jars, seal, and cool.

ORANGE MARMALADE

Steps:

• Rinse the oranges under hot water. Quarter the oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
• Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until the orange peels are translucent and tender, about 1 1/2 hours.
• Stir in the sugar. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring often and skimming foam from the surface with a slotted spoon, until the mixture is set and registers 220°F on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; the marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
• Let cool, then transfer to an airtight container. Marmalade can be refrigerated up to 1 month. (Alternatively, transfer the marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)

ORANGE-ALMOND THUMBPRINT COOKIES

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a medium bowl, whisk together both flours and salt. Beat butter with both sugars and zest in a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 3 minutes. Reduce speed to low; gradually add flour mixture, beating just until a dough forms.
• Scoop dough using a 1 1/8-inch scoop (about 1 1/2 teaspoons); roll into balls and arrange on parchment-lined baking sheets, 1 inch apart. With the tip of your pinkie, create a deep well in center of each ball. Refrigerate 15 minutes.
• Bake 10 minutes. Remove from oven; reshape indentations with the tip of the handle of a wooden spoon. Return to oven; bake until cookies are lightly browned on bottoms and set in centers, 8 to 10 minutes more.
• Let cool on sheets on wire racks 10 minutes. Gently toss in confectioners' sugar to lightly coat; let cool completely. Just before serving or packing, sift more confectioners' sugar over cookies to coat. Bring marmalade to a boil in a small pot. Spoon 1/2 teaspoon into each well. Let stand until marmalade is set, about 15 minutes.

ORANGE PORK WITH WATERCRESS RICE

Steps:

• Bring rice, 1 1/3 cups water, and 1/2 teaspoon salt to a boil in a saucepan. Reduce heat, cover, and simmer until liquid is absorbed, 16 minutes. Remove from heat. Toss watercress with 1 tablespoon oil; season with salt. Add to pan; let stand, covered, 10 minutes. Stir.
• Season pork with salt. Heat remaining oil in a large skillet over medium-high. Add half of ginger; cook until golden, 1 minute. Let drain on paper towels. Add pork to skillet and brown, 3 to 4 minutes; remove from pan. Add remaining ginger and garlic to skillet; cook 30 seconds. Add marmalade, fish sauce, and lime juice; bring to a boil, stirring, until syrupy, 1 minute. Return pork to pan; simmer 30 seconds. Serve over rice, with watercress sprigs and crisp ginger.

DUCK BREAST WITH ORANGE GASTRIQUE

Steps:

• Render fat Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast) and score the skin, first cutting diagonally in one direction and then the other in a crosshatch manner. Cut all the way through the skin and most of the fat but avoid the flesh. Season both sides with salt and pepper and place in an unheated 10-inch skillet with the skin side down. Cook over medium-low heat until a small pool of fat forms in the pan. Use tongs to turn breast over and then cook the other side 1 minute. Turn breast over again (skin side down) and pour out fat into a heatproof bowl. (Reserve fat for another use; allow it to cool before storing in an airtight container at room temperature.) Continue cooking duck until the skin is nicely browned and crisp, 10 to 12 minutes, spooning off and reserving excess fat as necesary.
• Sauté Turn duck once more, skin side up and cook until duck is medium rare, 8 to 12 minutes. It should register 125°F on an instant-read thermometer (insert into thickest part). Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 8 minutes. The duck will continue to cook slightly during this time.
• Make gastrique Bring a small pot of water to a boil. Add orange zest and simmer for 2 minutes, then drain. (This will remove some of the bitterness and also help soften the the zest.) Heat sugar in a small saucepan over medium heat without stirring. Once the sugar has started to melt, swirl the pan (to redistribute the melted sugar so it caramelizes more evenly) and continue cooking until it is uniformly amber, about 5 minutes more. Pour in vinegar and stir with a wooden spoon to combine, then continue simmering (and stirring every so often) until slightly reduced and syrupy, about 5 minutes. Pour in orange juice and add zest; simmer until reduced to a thick syrup and a foam forms on top, about 5 minutes longer. Season with salt and pepper.
• Serve Slice duck crosswise into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.

CARAMELIZED MUSTARD-MARMALADE WINGS

Steps:

• Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil, and arrange in a single layer on a parchment‐lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes. Meanwhile, whisk together marmalade, mustards, and cayenne.
• Brush wings all over with marmalade mixture; return to oven and roast until caramelized, 10 to 20 minutes. Let cool slightly, then sprinkle with scallions and serve.