STRAWBERRY MARMALADE
This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island
Provided by Taste of Home
Time 1h10m
Yield about 10 half-pints.
Number Of Ingredients 7
Steps:
- Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY AND ORANGE MARMALADE
The Strawberry and Orange Marmalade recipe out of our category marmalade! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Breakfast, Brunch
Time 50m
Yield 4
Number Of Ingredients 4
Steps:
- Rinse and hull strawberries, pat dry and thoroughly mash in a bowl.
- Peel the oranges, removing all the bitter white pith.
- Cut between membranes to remove whole orange segments.
- Mix together strawberries and oranges in a pot with the jelling sugar.
- Bring mixture to a boil and cook for 4 minutes, stirring constantly.
- Add orange liqueur and cook for another 30 seconds.
- Ladle into jars, cover with lids and refrigerate for up to 2 weeks. Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).
Nutrition Facts : Calories 25 kcal, Fat 0 g, SaturatedFat 0 g, Protein 0 g, Carbohydrate 6 g, Sugar 5 g, Cholesterol 0 mg
CREPES SUZETTE WITH ORANGE SAUCE
It takes a few crepes to get the heat of the pan right; your first two or three will almost inevitably be unusable. (To allow for practice, the recipe yields about 16 crepes; only 12 are needed for the dish.) A dry measuring cup with a 1/4 cup capicity is useful for portioning the batter. Whole milk is better than skim or lowfat.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
- Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
- Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
- ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
- Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
- TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.
CREPES WITH FRESH STRAWBERRY MARMALADE AND MASCARPONE CREAM
Categories Milk/Cream Cheese Fruit Dessert Strawberry Spring Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
- Stir strawberry preserves in heavy small saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
- Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkle cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
- Preheat oven to 200°F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to skillet. Sauté until sugar begins to caramelize, about 45 seconds per side. Transfer crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray before each batch.
- Arrange 3 crepes on each plate. Spoon Fresh strawberry marmalade over crepes. Spoon dollops of mascarpone cream atop marmalade and serve.
ORANGE-STRAWBERRY SAUCE
This orange-strawberry sauce recipe, from Anne Willan's "From My Chateau Kitchen," adds a sweet touch to her Whole Tangerine Souffle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Fruit Strawberry Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a food processor, puree strawberries, Grand Marnier, sugar, and tangerine juice. Taste, adding more sugar, if desired. Chill before serving.
SOUR CREAM CRêPES WITH SEVILLE ORANGE MARMALADE & AMARETTO SAUCE
Enjoy moreish sour cream pancakes with our Seville orange, vanilla & cardamom marmalade for a lovely, bittersweet flavour. An indulgent breakfast or dessert
Provided by Rosie Birkett
Categories Breakfast, Brunch, Dessert, Treat
Time 30m
Number Of Ingredients 12
Steps:
- To make the pancakes, sift the flour into a bowl with a small pinch of salt and sugar and make a well in the middle. Crack the eggs into the well and whisk them into the flour. Mix the sour cream with 150ml water and pour this in too, whisking to incorporate until you have a smooth batter the consistency of double cream - add a splash more water or milk if needed. Leave to rest for 30 mins.
- For the sauce, whisk the cornflour with the orange juice until smooth. Warm it in a pan, stirring to thicken, for around 2 mins. Add the marmalade, amaretto and lemon juice and cook for a few mins more. Gradually add the butter, whisking until you have a glossy sauce.
- Stir the melted butter into the batter, then grease a non-stick pan and place over a high heat. Stir the batter, then ladle some into the pan. Swirl it around the pan and cook until it slips away from the pan when you shake it (a couple of mins). Use a spatula to flip the pancake and cook the other side until it comes away and is golden and caramelised in patches. Remove to a plate and keep warm, either covered in foil or in a low oven. Repeat with the rest of the batter until you have a pile of pancakes. Dust each one with a little caster sugar and top with the marmalade amaretto sauce. Fold into four, top with a bit more sauce, scatter over the toasted almonds and serve.
Nutrition Facts : Calories 386 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
STRAWBERRY CRêPES WITH ORANGE MARMALADE SAUCE
Make and share this Strawberry Crêpes With Orange Marmalade Sauce recipe from Food.com.
Provided by southern chef in lo
Categories Breakfast
Time 32m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To prepare crêpes, place egg substitute, milk, margarine and vanilla in blender. Blend 15 seconds. Add cornstarch, salt and artificial sweetener. Blend 30 seconds until smooth.
- Spray 6-inch nonstick skillet with cooking spray; heat over medium-high heat. Pour 2 tablespoons crêpe batter into skillet. Immediately rotate skillet to swirl batter over entire bottom of skillet. Cook 1 to 2 minutes or until crêpe is golden brown and top is dry. Turn crêpe; cook 30 seconds. Repeat with remaining batter, spraying pan with cooking spray as needed. Separate crêpes with waxed paper.
- To prepare filling, heat strawberry fruit spread in small saucepan over medium heat. Blend 1 cup water and cornstarch in small bowl until smooth; whisk into fruit spread. Increase heat to medium-high and bring to a boil, stirring constantly. Boil 1 minute. Transfer mixture to medium bowl. Stir in 3 cups strawberries; cool slightly.
- To prepare sauce, heat orange marmalade fruit spread with 1/4 cup water in saucepan over low heat until smooth.
- To assemble crêpes, spread 1/4 cup filling down center of each crêpe; roll tightly. Repeat with remaining crêpes. Place 2 crêpes on each serving plate. Divide 1 cup strawberries among crêpes. Top each serving with 2 tablespoons sauce. Garnish, if desired.
- Note: Using cornstarch for the crêpe batter allows you to cook the crêpes immediately after mixing the batter. Crêpe batter made with flour usually has to rest for 30 minutes before cooking. Also, cornstarch crêpes have a silkier texture than do crêpes made with flour.
Nutrition Facts : Calories 134.8, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.6, Sodium 170.1, Carbohydrate 23.2, Fiber 2.1, Sugar 5.7, Protein 3.9
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