Thursday, January 14, 2010

orange marmalade + orange-scented cream cheese

Winter is citrus season! You get the best oranges in the winter. I got some for Mike’s lunch but I couldn’t resist them. So, I made a few goodies :)

Orange Marmalade
Makes about 8-8 ounce jars.
Store in the pantry for up to a year.
4 large seedless oranges
2 lemons
8 cups sugar

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be very 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˚ on a candy thermometer. Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Turn upside down to check (for leaks) any unsealed jars. Store in the pantry until ready to use.

Orange-Scented Cream Cheese
Keeps in the fridge for about a week.
This is fantastic on banana bread!
6 ounces of cream cheese, at room temperature
1/3 cup sugar
2 tablespoons finely grated orange zest

Combine everything in a large mixing bowl and cream. Pack into jars and refrigerate until ready to serve.


Related Posts Plugin for WordPress, Blogger...