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.
Do you recommend fresh lime leaves or dried , and does the quantity change ?
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!
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. 😋
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!
Hi Renée! What can I sub for makrut lime leaves, and can I waterbath can it? Thanks!
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!