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Spiced Marmalade with Cognac

Spiced Marmalade with Cognac

Tart yet sweet, full of spice and bold flavors plus a beautiful tone of Cognac. This is not your ordinary marmalade!

Every year I make my family’s favorite jams and preserves but occasionally I will add something new to the mix. I stumbled across a version of this recipe in one of my many Bon Appétit books and a personal favorite titled The Christmas Season. The beauty of this recipe lies not only in the flavor but also in its simplicity. Store bought marmalade is spiced and spiked with a unique blend of spices and a subtle layer of sweetness comes from the addition of silky honey. Then a big splash of fine Cognac brings a warm, earthy undertone.

Since the base is marmalade use the best. I make a lot of our jams and jellies but I also pick up favorite flavors at the market. Bonne Maman is my go to – they make some of the finest available. And I seem to always have those sweet little tangelos in my refrigerator this time of year. You can use the peel from these little gems or your favorite orange.

Though this spiced marmalade is wonderful as a spread on your morning crumpet, this delicious twist elevates the flavors making it the perfect condiment for a savory roast turkey sandwich…

Or as a luscious dessert topping for a golden pound cake…

If you’re looking for that last minute Christmas gift – this one is easy and sure to please!

Spiced Marmalade with Cognac

Peel from 1 tangelo or orange

16 whole cloves

4 small cinnamon sticks

4 whole star anise

1 vanilla bean, split open and cut into 4 pieces

½ cup honey

½ cup good Cognac

2 jars quality orange marmalade, 13-ounces each

Before you start you’ll want to have on hand three 8-ounce sterilized jars and lids. A funnel and ladle are also helpful.

Cut the peel from the tangelo, slicing top to bottom into 4 sections. If you’re using an orange, cut the peel into smaller pieces so they will fit into your jars.

With the tip of a sharp knife cut 4 very small holes, spaced evenly along the peel. Insert a whole clove into each hole. Don’t cut the holes too large or the cloves will come out while the marmalade is cooking. You want an opening just large enough to push the clove through.

Combine the cinnamon sticks along with the star anise, the vanilla bean pieces plus the tangelo peel and cloves in a medium saucepan.

Add the honey and the Cognac. Cook over medium heat until the honey and Cognac have cooked down to about ½ cup of liquid, about 15 to 20 minutes.

Add the marmalade and cook for another 5 minutes to warm through. Stir occasionally while the marmalade cooks.

Place 1 clove-studded tangelo peel along with one cinnamon stick, a star anise and 1 piece of the vanilla bean into each jar.

Ladle the marmalade into the jars, wipe the rims clean and seal with the lids.

Keep the marmalade refrigerated or process the jars in a water bath following the jar manufacturer’s directions. Ball makes wonderful canning jars and they have great step-by-step guidelines to canning safely on their website.

Makes three 8-ounce jars.

Spiced Marmalade with Cognac, courtesy of Preserving Good Stock

December 19, 2018
: Makes three 8-ounce jars

Tart yet sweet, full of spice and bold flavors plus a beautiful tone of Cognac. This is not your ordinary marmalade!

By:

Ingredients
  • Peel from 1 tangelo or orange
  • 16 whole cloves
  • 4 small cinnamon sticks
  • 4 whole star anise
  • 1 vanilla bean, split open and cut into 4 pieces
  • ½ cup honey
  • ½ cup good Cognac
  • 2 jars quality orange marmalade, 13-ounces each
Directions
  • Step 1 Before you start you’ll want to have on hand three 8-ounce sterilized jars and lids. A funnel and ladle are also helpful.
  • Step 2 Cut the peel from the tangelo, slicing top to bottom into 4 sections. If you’re using an orange, cut the peel into smaller pieces so they will fit into your jars.
  • Step 3 With the tip of a sharp knife cut 4 very small holes, spaced evenly along the peel. Insert a whole clove into each hole. Don’t cut the holes too large or the cloves will come out while the marmalade is cooking. You want an opening just large enough to push the clove through.
  • Step 4 Combine the cinnamon sticks along with the star anise, the vanilla bean pieces plus the tangelo peel and cloves in a medium saucepan.
  • Step 5 Add the honey and the Cognac. Cook over medium heat until the honey and Cognac have cooked down to about ½ cup of liquid, about 15 to 20 minutes.
  • Step 6 Add the marmalade and cook for another 5 minutes to warm through. Stir occasionally while the marmalade cooks.
  • Step 7 Place 1 clove-studded tangelo peel along with one cinnamon stick, a star anise and 1 piece of the vanilla bean into each jar.
  • Step 8 Ladle the marmalade into the jars, wipe the rims clean and seal with the lids.
  • Step 9 Keep the marmalade refrigerated or process the jars in a water bath following the jar manufacturer’s directions. Ball makes wonderful canning jars and they have great step-by-step guidelines to canning safely on their website.


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