| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 242 | 0.2g | 0.02g | 61.2g |
| sugars | fibre | protein | salt |
| 58.7g | 1.2g | 0.6g | 0.01g |
I have always been fond of the multiplicity of flavors, aromas, and textures that come together in making the vibrant and zesty Satsuma Marmalade. Its delightful tang just never goes unnoticed, particularly when twinned with a fresh croissant and a hot cup of tea for breakfast. Not only is it a homemade condiment that invites an added personal touch, but it’s a unique way of getting a healthy dose of citrus right at the start of the day.
A Healthy Start
Satsuma oranges, one of the primary ingredients of this marmalade, are a vast source of Vitamin C, dietary fiber, and beneficial antioxidants. As an added bonus, they are low in calories, which makes this marmalade a guilt-free addition to your breakfast table. The blend of lemons just enhances the vit-C punch, aiding in immunity boost whilst awakening your taste buds with zesty freshness.
Pairing Possibilities
Though Satsuma Marmalade may not be as globally ubiquitious as my New England seafood specialities, it shares a versatility that I adore. Spread it across a warm scone for a British-inspired afternoon tea, or elevate those morning crêpes with its sweet-yet-tart flavor. Fans of traditional English fruit cake will find it adds a distinctive citrusy note that beautifully complements the sweet and spiced cake.
For those more experimentation inclined, it doesn’t require huge culinary leaps of faith to find its application elsewhere. Try swirling it into a homemade vanilla ice cream or incorporating into an Asian-inspired glaze for chicken or duck. I can vouch that the outcome is definitely worth the culinary adventure.
Meet the Sweet Twist
What I particularly adore about the Satsuma Marmalade is the little twist that comes at the end – the optional dash of whiskey. Having two teenage daughters, I generally prefer to keep things family-friendly, but for those of you who relish a slight adult kick, this can certainly be an intriguing choice. I can’t help but wonder how a spoonful of such adult-edition marmalade would taste on top of a fluffy Irish coffee.
So as far as the kitchen lore goes, the Satsuma Marmalade has definitely managed to secure a special place in my food-loving heart and I am certain, it’d do the same in yours.
What You’ll Need
- 6 satsuma oranges
- 2 lemons
- 1.5 cups of water
- 2 cups of granulated sugar
- 1/2 teaspoon of vanilla extract
- 2 tablespoons of whiskey (optional)
Method
Step One
Begin by washing the satsuma oranges and lemons thoroughly. Then, using a sharp knife, thinly slice the satsumas and lemons. Be sure to remove any seeds that you come across.
Step Two
In a large pot or saucepan, combine the sliced satsumas and lemons with 1.5 cups of water. Bring this mixture to a boil over medium-high heat.
Step Three
Once the mixture is boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the fruit has softened.
Step Four
Next, add 2 cups of granulated sugar to the pot. Stir until the sugar is thoroughly dissolved.
Step Five
Continue to simmer the mixture, mashing it occasionally with a potato masher or the back of a spoon. Continue cooking until the marmalade thickens to your desired consistency. This process may take up to an hour.
Step Six
Once the marmalade has reached the ideal thickness, remove the pot from heat and stir in the vanilla extract. If you’re using it, you can also add in the 2 tablespoons of whiskey at this time.
Step Seven
Let the marmalade cool slightly before transferring it to jars or other airtight containers. The marmalade will also continue to thicken as it cools.
Step Eight
Store the jars of marmalade in the refrigerator, where they’ll keep for up to two weeks.
