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Marinating and Cooking with Marmalade

Marmalade is a versatile preserve that can be used for marinating and cooking. It is made from citrus fruit, especially bitter oranges.  Over the last years, a renewed interest in this ingredient has developed. Today there are many types of marmalade’s made from a vast number of ingredients. i.e. Strawberry & Grapefruit, Balsamic Onion, Lemon & Kiwi, and even Whisky Orange.

The term marmalade comes from the Portuguese “marmelo” (a quince) from which the original marmelada came. Today we commonly associate marmalades with the Seville Orange fruit. Marmalades usually have a citrus base. There are many ready-made shops bought marmalades on the market. Here below is a quick basic recipe for orange marmalade you can make at home.

Easy Orange Marmalade Recipe

  • 4 medium-sized oranges
  • 1 cup of water
  • 1 cup of sugar(Granulated)
  • 1 teaspoon vanilla extract

Slice the oranges thinly removing the pips.

Place the sliced orange in a pot

Add the water, sugar, and vanilla.

Bring this mixture to the boil.

Simmer on a low heat stirring

It should simmer for 35-40 minutes until the mixture has darkened in color and thickened

Heat till 222 degrees F.

Cool slightly then transfer to the storage jars. It will keep up to ten days once refrigerated.

Ring the changes with adding small amounts of fresh ginger, lemon juice whilst cooking or even a touch of whiskey as the marmalade is cooling.

However, if you are looking for a healthy sugar-free option consider using the recipe below for a quick basic marmalade.

Basic Orange Marmalade- Low Carb Sugar-Free

This recipe will make approximately 1 ½ cups of marmalade.

  • ½ of an Orange Peeled
  • 1 cup of granulated sweetener
  • 1 ½ cups of water
  • 2 packets of sugar-free orange jello

Peel the orange and cut this into thin matchsticks

Add the peel to a saucepan with the water and bring it to the boil. Simmer on a low heat for 15 minutes.

Mix in the sweetener and Jello. Stir until this has dissolved.

Place in the refrigerator for 1 ½ hour.

If stored in an airtight container, it should last for a week.

Marinating with Marmalade

The addition of marmalade into a marinade or basting sauce works well with a variety of dishes. Whether you barbecue or cook on your indoor grill have a look at some ideas.

Asian Influence

The addition of Asian ingredients such as soy, ginger, garlic to marmalade makes a great basting or marinade. In particular this works well with salmon and poultry.

  • 2 garlic cloves
  • 15ml (1 tbsp) fresh ginger
  • 2 chilies, seeded and finely chopped
  • zest and juice of 1 lime
  • 5ml (1 tsp) peppercorns
  • 30ml (2 tbsp) fresh coriander
  • 100ml honey
  • 50ml orange marmalade
  • 50ml olive oil

Pound together the garlic, ginger, chilies, zest, peppercorns, and coriander in a pestle. Once smooth add the rest of the ingredients.

Use this marinade as a basting sauce when grilling fish or leave poultry to marinate for a few hours before grilling. (Remember, don’t use the remains of the marinade once you have removed the poultry. Discard this.)

You can reserve some of your Marmalade for a Finishing Glaze on a quick Stir Fry.


Marmalade Baste for Steak


  • 1 Cup of orange marmalade
  • 1 teaspoon Pepper
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Garlic Powder
  • 1tsp Teriyaki sauce
  • 1 tsp balsamic vinegar

Mix well. Baste over the steak on the grill just before serving.


Marmalade Glaze for Ham

Use this sticky glaze with a marmalade base to cover your ham before serving.

  • 3 Tablespoons Bitter Orange Marmalade
  • Juice of an orange
  • 150 ml of golden rum (can substitute with pineapple juice)

Mix and warm slightly. Apply over your ham once cooked


This glaze can also be tossed with sweet carrots before serving. It is also a delicious addition to warm broccoli florets.

Marmalade and Cheese

This is a classic combination. Think toasted cheese sandwiches with red onion marmalade. Or when you next put together an inviting cheese platter add little pots of sweet orange marmalade and red onion marmalade.

Serve a whole Brie or Camembert cheese with Seville orange marmalade poured over it. Top with a mixture of nuts.

Classic Red Onion Marmalade

Cook over a gentle heat, 8 cups of thinly sliced red onions. Add a teaspoon of fresh thyme and a bay leaf. The onions should cook until soft. Add 1 teaspoon of salt along with 3 minced garlic cloves.

Stir in a cup of dry red wine,2 tablespoons balsamic vinegar and a ¼ cup of brown sugar. Bring to the boil then allow to simmer for ten minutes. The mixture should reduce and become syrupy.

Discard the bay leaf and cool.

Marmalades and Desserts

Any recipe that includes dark chocolate will benefit from a pairing with orange marmalade. i.e. Dark chocolate Brownies served with a warm marmalade glaze.

Sweet marmalade souffles, marmalade and ginger upside down puddings and a decadent chocolate mousse served with orange marmalade.

Chef Jacques Pépin uses marmalade and jams for quick dessert recipes. You can find easy recipes on you tube.

There are so many culinary ways to enjoy and use marmalades whether it is the traditional original orange, a gourmet red onion or the Singapore sling marmalade they will enhance any meal. And it doesn’t stop there. Try: Cooking with Jams and Jelly’s too! READ: Sweet and Spicy BBQ Sauces


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