This is a great one to make when you’ve got a bunch of orange fruit to use up after making Candied Citrus Peels.
It’s wonderful over yogurt, ice cream, pancakes, waffles, muffins or just eaten from the jar. You could even use it as a flavoring in a marinade or sauce for chicken; I think it would be delicious in a homemade teriyaki sauce!
Recipe adapted from Martha Stewart.
- ½ cup or more to taste sugar
- Fruit from at least 3 naval oranges, or whatever you have from Candied Orange Peels
- 1 vanilla bean, split lengthwise
- 1 whole cinnamon stick
- With the fruit you have from making candied orange peels, or just roughly 6 oranges, set about ⅓ of them aside.With ⅔ of the fruit: Segment the fruit out of each orange and roughly chop the fruit. Add it to a saucepan. With ⅓ of the fruit, slice into chunks and squeeze the juice into the sauce pan with your hands. Add the sugar, vanilla bean and cinnamon stick. Bring it to a simmer and cook, until the mixture thickens, 10-15 minutes. Add a little water if it looks too thick. You want a soft, jam-like consistency, and even a little runny is fine. Taste, add more sugar if necessary. Simmer until the orange fruit is broken down. Let cool completely and package into jars for gifting. Store in the fridge up to 3 weeks. You can easily double or reduce this recipe, depending on the amount of fruit you want to use.