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.
Serves
4 cups
Prep Time
5 minutes
Cooking Time
60 minutes
Ingredients
Directions
Step 1
To infuse the citrus: 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 2
To thicken the marmalade: 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 3
To serve and store: 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.
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