Orange marmalade has admirers around the world: Not by chance, there are many recipes that have the purpose of obtaining a more or less bitter and different product for color texture and aroma. Our recipes call for the use of normal oranges (not the bitter ones) and use of the peel. The aroma of cinnamon and cognac is our choice, but successfully experimented for years, that of course you can modify to your taste.
- 1kg of table oranges
- 1 large apple (not too ripe)
- 650g of sugar
- Peel the rind of half of the Oranges and remove the white part. Then cut into thin strips. Alternatively, you can grate it, always limiting to the outer parts
- Peel the apple, make sure the skin is peeled in thick strips. Eliminate the seeds and cut in small pieces
- Clean the oranges pieces eliminating the seeds and most of the white filaments. Then cut into small pieces
- Place the oranges together with the or and rind, the apple, and the Apple peel in a large pot (the larger the pot, the quicker the evaporation and the less time for cooking)
- Add a stick of cinnamon, bring to boil and cook for 5 minutes stirring constantly so that the fruit won’t stick
- Add the sugar stirring constantly and skim when needed. Let it cook for 20-30 minutes, until the marmalade has reached the consistency of honey (if the pot is not large enough, it will take more time, even double)
- As soon as you turn off the heat remove the Apple peel and add 3 spoons of cognac
- Fill the marmalade in sterile airtight jars, whilst still boiling hot.