No-Sugar Orange Marmalade
I’ve used marmalade as the foundation for several recipes lately, and to save money, I decided to make my own. This recipe is a no-cook version, and it is delicious and simple to make.
No-sugar Orange Marmalade
2 large seedless oranges
4 TBSP. frozen grape or apple juice concentrate
1/4 C. agave or honey (optional)
2 TBSP. fruit pectin for no-cook freezer jam (I used Ball brand)
1. In a stewpot, cover your whole oranges with water and simmer (no lid) for 2 hours on very low heat, adding water as necessary to keep them covered. Drain and cool.
2. Cut off the ends of each orange to remove the stem area. Place all ingredients in the food processor and pulse process until you have the texture of peel that you like.
3. Spoon into clean containers (the new screw on plastic containers work fine) & leave 1/2 inch headroom. Store in the frig for 3 weeks or in the freezer for up to 1 year.
I often use fruit to sweeten my desserts and breads. Hey, it is no-fat and it’s vegan! One of my best fruit friends is St. Dalfour. The company makes a variety of nice fruit spreads and conserves. Their many flavors have inspired a number of new recipes in my kitchen. Today I want to highlight the orange marmalade! With its sunny flavor and fruity texture, it makes a great foundation for several of my staple no-fat vegan treats, including my own version of Aussie Bites, as well as a beautiful vanilla-orange mousse that can be finished with a marmalade glaze. St. Dalfour uses only grape juice concentrate for sweetening, with a bit of lemon juice and fruit pectin. The result is a bright, juicy spoonful of sweetness to go with your morning toast and french press, or to inspire your new culinary effort of the day! I get mine at Whole Foods, but some Walmarts also carry it.
St. Dalfour Orange Marmalade