Ingredients
4 large oranges
1 tbsp coriander seeds, crushed
1 piece (2 inches) ginger, thinly sliced
2 1/2 lbs granulated sugar (about 5 1/2 cups)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
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Remove peel from oranges as thinly as possible with a vegetable peeler, avoiding white pith. Cut peel into thin strips. Squeeze juice; reserve juice and seeds separately. Tie orange seeds, coriander seeds and ginger in muslin bag. Combine orange peel and juice, muslin bag and 4 cups water in large saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 1 hour, or until peel is soft. Discard muslin bag. Add sugar; stir on high heat, without boiling, until sugar has dissolved. Bring to a boil; boil, uncovered, without stirring, for 40 mins, or until marmalade is set. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.) Pour hot marmalade into hot sterilized jars, seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.