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 minutesmins
Course Holiday, Preserves and Condiments
Servings 6half-pint jars
Equipment
medium saucepan
small saucepan
Ingredients
1large navel orange
24whole cloves
6small cinnamon sticks
6whole star anise
1vanilla bean, split open and cut into 6 pieces
1cuphoney
1cupCointreau
4jarsquality 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.