Cinnamon Orange Marmalade

Translucent peel strips suspended in a bright amber jelly. An acidic start giving way to a controlled bitterness and a long-lasting sweetness, enhanced by the warmth of clove.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 474
• Protein: 1 g
• Carbs: 114 g
• Fat: 0 g

Ingredients

• 4 piece Citrus sinensis (L.) Osbeck ( very thinly sliced )
• 1 piece Citrus limon (L.) Burm. f. ( very thinly sliced )
• 500 ml Mineral water
• 400 g White sugar
• 1 piece Cinnamon stick
• 2 piece Clove
• 2 g Agar-agar

Instructions

1. Citrus preparation

   Slice the oranges and lemon as thinly as possible with a knife. You should almost be able to see through the pieces. Carefully remove seeds but keep all the juice.

2. Cooking the peels

   Place the fruit in a saucepan with the mineral water, cinnamon stick, and cloves. Bring to a simmer. Cook until the peels are tender to the bite.

3. Sugaring and reduction

   Add the white sugar. Increase the heat to achieve a rolling boil. The mixture should reduce and turn an amber color. Remove the cinnamon stick and cloves.

4. Gelling

   Dilute the agar in a small amount of cold water, then stir into the boiling marmalade. Cook for 2 minutes. The preparation should coat the back of the spoon and set immediately on a cold plate.

Chef's tips

• The cold plate test is foolproof: if the drop sets, it is ready.
• The bitterness comes from the orange pith; do not remove it, it is what provides character.

Storage

Jar in sterilized jars while still hot. Keeps for several months in a cool, dry place away from light.