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Roasted Orange Marmalade with Rosemary, Chile, and Makrut Lime

Roasted Orange Marmalade with Rosemary, Chile, and Makrut Lime

Renée Robinson

A Very Different Take on a Classic.

I remember reading about roasted orange marmalade awhile ago and thinking it would be interesting, but then forgot about it. Seeing as how I always have plenty of oranges on hand this time of year, when the idea came back into my head the other day, I decided it was time to give it a try.

I used a couple each of navels and cara caras, plus a cup of freshly squeezed orange juice. I love rosemary with oranges, so I threw in a few sprigs. My son suggested makrut lime leaves and I was onboard. Then for a touch of heat I added a dried habanero chile. 

Sliced Oranges, Rosemary and Basil

I thought turbinado sugar would add some depth of flavor, but to emphasize that deeper element I added a couple tablespoons of pure maple syrup. After slicing the oranges and putting everything in a baking dish, I covered it and baked it for about an hour. Then I removed the cover and let some of the liquid cook down. 

Roasted Orage Slices

Then it was only a matter of removing the rosemary and lime leaves and pulsing it in a food processor until it had the consistency I wanted. As you can see, this isn’t anything like normal marmalade. It’s more of a spread consistency, which I really like. 

But man, it really packs a wallop where the flavor is concerned. It’s not too sweet, the chile and lime really come through, and it has the bitterness of the peel that I love so much in normal marmalades. It’s really lovely spread on buttered toast or biscuits and is also wonderful spooned on a bowl of vanilla ice cream. 

Roasted Orange Marmalade with Rosemary, Chile, and Makrut Lime

Recipe by Renée Robinson

20 ounces


Sliced oranges are roasted with fresh rosemary, a dried habanero chile, makrut lime leaves, turbinado sugar and maple syrup. With little effort you end up with a beautiful orange marmalade spread. This will certainly brighten up your morning toast!

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  • 4 oranges, ends sliced off and sliced into 1/4 inch thick slices

  • 1 cup fresh squeezed orange juice

  • 12 makrut lime leaves

  • 3 small sprigs rosemary

  • 1 dried habanero chile, optional

  • 3/4 cup (150g) turbinado sugar

  • 2 tablespoons pure maple syrup


  • Preheat oven to 325° with a rack in the center. Layer the oranges, lime leaves, rosemary sprigs and dried habanero in a 13 x 9 inch baking dish. Sprinkle with sugar and drizzle on the maple syrup and orange juice. Cover tightly with foil and bake for 1 hour. Remove the foil and continue baking until some of the liquid has evaporated, and there is only a thin layer of syrup in the bottom of the dish, approximately 45 minutes. Remove the rosemary and lime leaves.
  • Scoop the oranges, juices and habanero into a food processor. Pulse until you have a chunky puree. Transfer to a jar or 2 and store in the refrigerator. This makes about 20 ounces. Spread on toast, biscuits, etc. and Enjoy!

6 Responses

    1. Hi, Dana. I have no experience with dried makrut lime leaves. People have told me they use them, but I would suspect they’re not as potent as the fresh ones. I’m able to buy the fresh ones at my local Vietnamese and Indian markets, but if you don’t have access, you can actually buy fresh ones on Amazon. Here is a link in case you’re interested. If you use the dried ones, please let me know what you think about them. Thank you!

  1. I’ve never heard of Makrut limes. Where would I find them or what is a good substitute? I’m in FL, lots of oranges down here. 😋

    1. Hi, Karen! I also live in Florida and I find the leaves at either my local Vietnamese market or my Indian market. You can also get the dried version online. If you want a substitute, I would use strips of zest from one whole lime. And it wouldn’t hurt to go ahead and add the juice from the lime, too. Hope you enjoy it!

    1. Hi, Sharon! I would use strips of lime zest from one whole lime if you can’t get the makrut lime leaves. And I’d go ahead and add the juice from the lime, too. As to waterbath canning it, I’m sure you could, but this only makes a little over a pint, so I think that would be a lot of trouble for this amount, don’t you? I’ve had mine in the refrigerator and it’s not going to last long. Lol!

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