Uses from this basket: Orange, pineapple
Other produce: Lemon
- 1 medium orange
- 8 oz. pineapple
- 1 cup sugar
- 2 T. lemon juice
Zest or peel the orange so that only the rind (not the white pith) is removed. Then use a sharp knife to remove the pith from the orange. Cut the orange in half and remove any seeds or white membranes. Place the remaining orange halves (just the good stuff, no pith, no membranes, no seeds) in a blender with the rind. Add approximately 8 ounces of chopped, sliced, crushed, diced, or tidbitted pineapple to the blender. Add 1 cup sugar and 2 T. lemon juice. Blend until completely smooth (we used the "Whole Juice" setting on our BlendTec).
Pour fruit into sauce pan and heat until the middle bubbles. Reduce to your desired thickness, remembering that it will continue to thicken when removed from the heat and placed in the fridge. Marmalade will be good refrigerated for a week or frozen up to a year.
Recipe adapted from: http://allrecipes.com/recipe/orange-pineapple-marmalade/detail.aspx?event8=1&prop24=SR_Title&e11=orange%20pineapple%20marmalade&e8=Quick%20Search&event10=1&e7=Home%20Page
No comments:
Post a Comment