Five-Minute Spiced Orange Marmalade
"Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift. This makes about 3 cups, or enough for three 8-oz. jars."
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
3 cups
ingredients
- 1⁄2 cup honey
- 1⁄2 cup brandy
- 3 cinnamon sticks
- 3 whole star anise
- 1 vanilla bean, cut crosswise into 3 pieces
- 3 slices orange peel (about 3x1-inch, orange part only)
- 12 whole cloves
- 2 (14 -16 ounce) jars orange marmalade
directions
- Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
- Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece, and 1 orange-clove strip to each of three 8-oz. canning jars. Filld each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.).
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Reviews
-
What a delight. These jars of goodness are as pretty as they are yummy. These are in the fridge for holiday usage and I don't think that they will last long once opened. This is so easy that I'm thinking about making some for gifts. I especially love the anise, not a flavor that I think of with marmalade but it fits in like a glove and really adds something special. This one is a keeper. :D
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
