This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.
Recipe information
Yield
Makes about 1½ cups
Ingredients
1
large navel orange
⅔
cup sugar
½
cup kumquats, sliced
½
teaspoon crushed red pepper flakes
¼
teaspoon coarsely ground black pepper
2
tablespoons fresh orange juice
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Preparation
Step 1
Using a knife, remove peel from orange. Set orange aside. Cut white pith from peel. Place peel in a medium saucepan and add cold water to cover by 1”. Bring to a boil; drain. Repeat 2 more times. Let cool slightly.
Step 2
Finely chop peel and reserved orange; place in a medium saucepan and add sugar, kumquats, red pepper flakes, black pepper, and 2 cups water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until citrus is soft and water is evaporated, 35–45 minutes. Let cool; mix in orange juice.
Step 3
DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 60 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 15 Protein (g) 0 Sodium (mg) 0