January 10, 2012
With winter comes citrus season. You will find oranges, lemons, limes, and grapefruit in abundance this time of year. An easy way to preserve this bounty is to make this orange-ginger marmalade. Orange marmalade is delicious spread on freshly baked scone, layered into a cake, or simply on a piece of toast. This recipe specifically calls for oranges but feel free to substitute with clementines or tangerines- both would be wonderful. Orange-ginger marmalade is the must-make preserve of the season.
4 tablespoons ground ginger
450 grams sugar
Wash the oranges thoroughly then grate orange rind, set aside.
When done let it cool for a bit before transferring to a sterilized jars.