Orange-pomegranate marmalade
3 servings
100 minutes
Orange-pomegranate marmalade is a refined treat with French charm. Its history roots back to the traditions of fruit preservation, where culinary masters sought ways to keep the vibrant flavors of citrus and pomegranates for a long time. The taste of this marmalade is rich and complex: the sweetness of oranges is complemented by a slight tartness from pomegranates, while added pomegranate seeds give an unusual freshness to the texture. It pairs perfectly with toast for breakfast, makes an elegant addition to a cheese platter, or serves as a base for sophisticated desserts. This marmalade is a true work of art that can bring a bit of sunny warmth even on the gloomiest day.
1
Wash the oranges. Cut them in half lengthwise, and slice each half into very thin wedges. Place them in a bowl, pour in a liter of drinking water, and refrigerate overnight.
- Oranges: 3 pieces
2
Place oranges in a non-metal pot, cover with the water they soaked in and juice from one pomegranate. Add sugar and bring to a boil over high heat, stirring until the sugar dissolves. Then reduce the heat and cook the jam, stirring occasionally, until it thickens. This should take about one hour and forty minutes. Remove from heat and stir in half a cup of pomegranate seeds. Pour into jars and cool to room temperature. The jam lasts two weeks in the refrigerator.
- Oranges: 3 pieces
- Grenades: 1.5 piece
- Sugar: 330 g
- Grenades: 1.5 piece