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.
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.
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.