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Spiced Orange Marmalade

Tart yet sweet, full of spice and bold flavors with the beautiful notes of Cointreau and the silkiness of golden honey. This is not your ordinary marmalade!
Cook Time 30 minutes
Course Holiday, Preserves and Condiments
Servings 6 half-pint jars

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.

Notes

Before you start, you’ll want to have on hand six 8-ounce sterilized jars and lids or other heatproof containers. A funnel and ladle are also helpful.