Name: Mulled Marmalade
Prep time: 5 minutes
Cook time: 60 minutes
Yield: 4 cups
Ingredients: 1 lb. oranges (about 2 large), quartered and thinly sliced; 1 lemon, zest and juice; Water, to cover citrus; 3 cups granulated sugar

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Mulled Marmalade

Recipe by Miranda Barnett, Savory Spice Test Kitchen

All-Purpose Cooking

This recipe takes orange marmalade to the next level: the sweet-spiced and woody notes of our Mulling Spices add depth to tangy, sweet oranges.

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Serves 4 cups

Prep Time 5 minutes

Cooking Time 60 minutes

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Ingredients

1 Muslin Bag

3 Tbsp. Mulling Spices

1 lb. oranges (about 2 large), quartered and thinly sliced 1 lemon, zest and juice Water, to cover citrus 3 cups granulated sugar

Muslin Bags

Directions

Step 1 Infuse citrus

Step 2 Fill Muslin Bag with Mulling Spices and tie closed. Add to a medium pot along with oranges, lemon zest, and lemon juice. Cover with water. Bring to a boil and reduce to a rapid simmer for 40 min., stirring frequently.

Step 3 Thicken marmalade

Step 4 Set a small plate in the freezer to chill. Remove bag of spices from pot and discard. Return mixture to a boil. Add sugar and boil, stirring constantly, for 15 to 20 min. or until mixture reaches 222 degrees and darkens in color. To test if marmalade is finished, spoon a teaspoon of mixture onto chilled plate and let sit 30 seconds. Marmalade should flow slightly like a soft gel. If the mixture is too thin, continue boiling and test again.

Step 5 Serve and store

Step 6 Spread finished marmalade on toast, swirl into yogurt, or serve on your next cheese board. Marmalade will keep for 3 to 4 weeks in refrigerator or up to a year if properly canned.