Orange Marmalade at foodious.com

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Orange Marmalade

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1.8 hours

4 servings

Adjust servings

Yields ~3 cups

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

honey

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

honey

This recipe has no customizations.

Nutrition to Balance

This recipe has Fructose as 119% and Sugar as 257% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 5.3% of RDA
• Calories: 16.1% of RDA
• Carbs: 31.4% of RDA
• Fat (total lipid): 0.4% of RDA
• Fiber: 11.3% of RDA
• Fructose: 119% of RDA
• Protein: 1.3% of RDA
• Sodium: 0.7% of RDA
• Sugar: 257% of RDA

• Vitamin A (IU): 11.6% of RDA
• Vitamin B6: 6.3% of RDA
• Vitamin C: 105% of RDA
• Iron: 0.8% of RDA
• Magnesium: 4.5% of RDA
• Manganese: 2.1% of RDA
• Niacin: 3.5% of RDA
• Potassium: 7.5% of RDA
• Zinc: 1.9% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

86.3

Calories

321

Fiber

3.15

Iron

0.158

Protein

1.49

Sodium

9.19

Sugars

80.4

Fat (total lipid)

0.218

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

navel oranges

ends trimmed off and discarded.

whole

lemon

juiced.

cups

water

cup

honey

raw honey, can use xylitol.

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PREPARATION

Cut the oranges in half and scoop out the flesh, juice, and seeds. Place in a food processor and reserve the skins.

Puree the insides until smooth and pour into a heavy-bottomed saucepan.

Slice the skins into matchsticks and add them to the saucepan.

Juice 1 lemon into the saucepan and add the water.

Turn the heat to high and bring the mixture to a boil.

Lower the heat and simmer for 1 1/2 hours uncovered, or until the rinds are very soft.

Add the honey or xylitol and turn the heat back up to high.

Boil the marmalade, stirring often, until it begins to pull away from the sides of the pan, ~10 minutes.

Turn off the heat and let the marmalade cool before transferring it to a jar.

"PAIRS WITH" RECIPES:

Orange Cranberry Breakfast Loaf

Brie and Chicken Sandwich with Apple and Marmalade

NOTES, TIPS, TRICKS, HINTS, ETC:

The marmalade will keep in an airtight jar for up to 1 month in the fridge.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 321

Protein 1.49 g

Carbohydrates 86.3 g

Iron 0.16 mg

Fiber 3.15 g

Calcium 53.2 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.