What’s your favorite lazy morning breakfast?
Often in this house, it’s a thick slice of sourdough, toasted crisp on the edges, buttered, and topped with a dollop of orange marmalade. With a steaming mug of coffee and the morning paper, a breakfast like this can be the best escape of the day.
This orange marmalade recipe is chunky with the mildly bitter pith balanced with just enough sugar but not too much. The bonus is the addition of a tablespoon of orange liqueur per jar. The alcohol sizzles and quickly evaporates when the hot marmalade meets the liqueur – the mellow result is a richer orange flavor.
Here’s some tips to help ensure the best marmalade: find the brightest citrus for the best color. Since the entire fruit is cooked (skin, pith, pulp), organic citrus is recommended (trusted backyard citrus are good candidates). Navel oranges are preferred because of their firmer texture; juicy Valencias are a good substitute (results in less pulp). The recipe uses a lemon, either Meyer or Eureka, to provide flavor contrast. Use Meyer if the oranges are not particularly sweet, and Eureka if they are.
[click to continue…]