2 1/2 pounds organic Seville or blood oranges, skin scored, peeled, pith scraped from peel, julienne
2 1/2 pounds oranges, segments and pulp only
10 cups organic orange juice
2 1/2 cups good quality Italian balsamic vinegar
1 cup chopped basil leaves
1 habanero chile, split
1 tablespoon salt
8 cups sugar
Instructions
1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.
2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container.
Originally Submitted
7/30/2008
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You can add this Spicy Balsamic Basil Orange Marmalade recipe to your own private DesktopCookbook.
