Five Minute Spiced Orange Marmalade Recipes

FIVE-MINUTE SPICED ORANGE MARMALADE

Steps:

• 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.).

FIVE-MINUTE SPICED ORANGE MARMALADE

Steps:

• 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-ounce canning jars. Fill each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.)

SPICED ORANGE CRUMBLE COOKIES

Steps:

• Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
• In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
• Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
• Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.

SPICED ONION MARMALADE

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add onions and garlic; sauté until onions just begin to brown, about 10 minutes. Add vinegar and sugar and cook 5 minutes, stirring often. Stir in tomato paste, ginger, cloves and nutmeg. Reduce heat to low and simmer until marmalade is thick, stirring often, about 1 minute. Season with salt and pepper. (Can be made 5 days ahead. Cover and chill. Rewarm before serving.)