It’s Seville Orange season!
These oranges were just made for marmalade. They are very juicy and have a tangy flavor that cooks up sweet and tart.
Marmalade doesn’t have to be a difficult production involving large batches, pectin, thermometers and specialized canning equipment. I can make a single jar in about 15 minutes from start to finish with basic kitchen supplies. My family can have freshly made marmalade for breakfast or I can make it ahead of time and store it in the refrigerator.
This spicy recipe is good when used on toast or an english muffin. It also works well as a glaze for chicken, ham or fish.
Spicy Seville Orange Marmalade
3 Seville oranges (1 cup peeled & chopped)
3/4 c sugar
1 T orange zest
2 t Dried Oaxaca Chiles, chopped **
Peel oranges, remove seeds and chop.
Zest an orange (one orange will yield more than enough zest for the marmalade). If you don’t have a zester, you can cut the orange part of the peel with a knife.
Combine oranges, sugar and zest in a sauce pan.
Bring to a boil, stirring regularly to blend and keep it from sticking.
Marmalade will be ready in 7-10 minutes.
To see if it’s done, pick up some marmalade in a spoon and then pour it back into the pan. If it pours in a stream, it’s not done yet. When it forms nice drops, it’s done. It won’t look ready yet, but will thicken when it cools.
** I like the full flavor of the Oaxaca chiles with the Seville oranges. As stated, the marmalade is mild with a little kick and nice chile flavor. You can add more chile, if you like it hotter.