Name: Chunky Orange and Pomegranate Marmalade
Yield: Makes 3 cups
Ingredients: 3 medium navel oranges; 1 quart water; 3 cups sugar; 1/4 cup fresh pomegranate juice (from one 11-ounce pomegranate); 1/2 cup pomegranate seeds

Recipe information

Yield
Makes 3 cups

Ingredients

3 medium navel oranges

1 quart water

3 cups sugar

1/4 cup fresh pomegranate juice (from one 11-ounce pomegranate)

1/2 cup pomegranate seeds

Preparation

Step 1
Wash oranges; cut in half lengthwise. Cut halves into very thin slices; discard ends. Transfer oranges to large bowl. Cover with 1 quart water and chill overnight.
Step 2
Combine oranges with their soaking liquid, sugar, and pomegranate juice in nonreactive 4-quart pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until mixture thickens, stirring occasionally, about 1 hour 40 minutes. Remove from heat; stir in pomegranate seeds. Pour marmalade into 3 half-pint jars. Cover and cool to room temperature. (Marmalade can be made 2 weeks ahead. Store in refrigerator.)

TagsCondiment Spreads American Orange Citrus Fruit Pomegranate Dairy Free Gluten Free Nut Free Vegetarian Vegan Make Ahead Easy Simmer Bon Appétit

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