Orange Cinnamon Cognac Marmalade

I spoke about the joys of having a citrus tree in the garden a few posts back. As mentioned, knowing that my trees have not been treated with any form of chemical solutions means that I feel more comfortable in using the orange peel for a variety of uses. This time around, I make a small batch of marmalade that is a double bonus – a most wonderfully aromatic household incense whilst cooking and a perfect one-jar breakfast spread that happens to make a wonderful gift.

Ingredients:

  • Two Oranges
  • 1 teaspoon Orange-Blossom Honey
  • 1 cinnamon stick
  • 90 mls (3 shots) of Cognac
  • 1 cup of water

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Method:

Start of by thoroughly cleaning, peeling and quartering the oranges.

In a small pot, add the honey, cinnamon and half the water and bring to the boil. Add the peel, allow it to boil for one more minute and then lower the heat to the lowest setting, allowing the ingredients to simmer.

Add the remaining orange to the pot and the remaining water. Allow to simmer away for approximately an hour.

Check the pot every 40 minutes or so to ensure the ingredients aren’t settling by giving them a planetary stirring.

As the water evaporates down to a third, mash up the skins and oranges using the back of the wooden spoon and then add the cognac. Simmer for another thirty minutes or until the mixture starts becoming thick and sticky.

Boil some water and pour into the jar to ensure sterility and to remove the possibility of temperature shock.

Empty the water from the jar, fish out the cinnamon stick from the pot and either toss out or place at the bottom of the jar.

Spoon the mixture into the jar, leaving a small amount of space below the lid line.

Immediately apply the lid and screw the jar shut – and allow it to cool on the bench.

Once cool to the touch, it can be refrigerated for up to 3 months, but must be consumed within a few weeks once re-opened.

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