Quick Tangelo Marmalade Food

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TANGERINE MARMALADE



Tangerine Marmalade image

This marmalade is delicious on buttered toast or in between cake layers. Use it to make Tangerine-Pistachio Sticky Buns.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h35m

Yield Makes 5 cups

Number Of Ingredients 2

3 pounds tangerines (about 18), unpeeled, washed, ends trimmed, and cut crosswise into thin slices
4 cups sugar

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.

Nutrition Facts : Calories 95 g, Fiber 1 g

NIGELLA LAWSON PANTRY-SHELF CHOCOLATE-ORANGE CAKE



Nigella Lawson Pantry-Shelf Chocolate-Orange Cake image

If you'll read my personal page you'll know exactly where this recipe is coming from. This is a simple, unadorned cake with a dense texture (almost brownie-like). The orange twist is a nice surprise. One day I found myself spreading soft cream cheese over a slice and it was quite delicious! Enjoy with coffee or whatever is your poison.

Provided by Harley Seashell Pri

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 6

1/2 cup butter or 1/2 cup margarine
4 ounces semisweet chocolate
1 1/3 cups orange marmalade
1/2 cup granulated sugar
2 eggs, beaten
1 cup self-rising flour

Steps:

  • Oven@ 350.
  • Melt the butter in a saucepan and then add the chocolate and stir until melted.
  • Take off of the heat.
  • Add the marmalade, sugar, and the eggs and combine.
  • Gradually beat in the flour.
  • Pour into a greased 8-inch springform pan.
  • Bake for about 50 minutes or until a toothpick comes out clean when inserted.
  • Cool in pan for 10 minutes before turning out.

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