Tart yet sweet, full of spice and bold flavors with a beautiful note of Cointreau and the silkiness of golden honey. 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. The beauty of this recipe lies not only in the flavor but also in its simplicity. Store bought orange marmalade is spiced and spiked with a unique blend of spices and a subtle layer of sweetness comes from the addition of luscious honey. Then a big splash of fine Cointreau to bring a warm, earthy undertone and highlight the citrus.
Since the base is marmalade use a quality product. I make a lot of the jams and jellies I serve but I also keep backups of our favorite flavors from the market. Bonne Maman is my go to – they make wonderful jams and preserves. And I seem to always have sweet oranges in my refrigerator this time of year.
Though this spiced marmalade is wonderful as a spread on your morning biscuit, 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, unique, and sure to please!
Spiced Orange Marmalade
Before you start, you’ll want to have on hand six 8-ounce sterilized jars and lids. A funnel and ladle are also helpful.
1 large navel orange
24 whole cloves
6 small cinnamon sticks
6 whole star anise
1 vanilla bean, split open and cut into 6 pieces
1 cup honey
1 cup Cointreau
4 jars quality orange marmalade, 13-ounces each
Cut the peel from the orange, slicing top to bottom into sections about ½” wide. Trim the peel into 3” pieces so they will fit into the 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.
Place 1 clove-studded orange peel in each jar.
In a medium saucepan, warm the marmalade over medium-low heat, stirring occasionally. In a small saucepan, combine the cinnamon sticks along with the star anise, the vanilla bean pieces, and cloves.
Add the honey and the Cointreau then cook over medium heat until it’s reduced down to half, about 15 to 20 minutes.
Remove the cinnamon sticks, star anise, and vanilla beans from the honey and Cointreau and place one of each into the jars along with the orange peel.
Pour the honey and Cointreau into the marmalade, stirring to blend together.
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.
Makes six 8-ounce jars with some leftover.
Spiced Orange Marmalade
Equipment
- medium saucepan
- small saucepan
Ingredients
- 1 large navel orange
- 24 whole cloves
- 6 small cinnamon sticks
- 6 whole star anise
- 1 vanilla bean, split open and cut into 6 pieces
- 1 cup honey
- 1 cup Cointreau
- 4 jars quality orange marmalade, 13-ounces each
Instructions
- Cut the peel from the orange, slicing top to bottom into sections about ½” wide. Trim the peel into 3” pieces so they will fit into the 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.
- Place 1 clove-studded orange peel in each jar.
- In a medium saucepan, warm the marmalade over medium-low heat, stirring occasionally.
- In a small saucepan, combine the cinnamon sticks along with the star anise, the vanilla bean pieces, and cloves.
- Add the honey and the Cointreau then cook over medium heat until it’s reduced down to half, about 15 to 20 minutes.
- Remove the cinnamon sticks, star anise, and vanilla beans from the honey and Cointreau and place one of each into the jars along with the orange peel.
- Pour the honey and Cointreau into the marmalade, stirring to blend together.
- 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.
