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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
pescetarian
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
g
Calories
321
 
Fiber
3.15
g
Iron
0.158
mg
Protein
1.49
g
Sodium
9.19
mg
Sugars
80.4
g
Fat (total lipid)
0.218
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3
whole
+
-
 
ends trimmed off and discarded.
 
1
whole
+
-
 
juiced.
 
2
cups
+
-
 
 
1
cup
+
-
 
raw honey, can use xylitol.
 
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PREPARATION
1.
Cut the oranges in half and scoop out the flesh, juice, and seeds. Place in a food processor and reserve the skins.
2.
Puree the insides until smooth and pour into a heavy-bottomed saucepan.
3.
Slice the skins into matchsticks and add them to the saucepan.
4.
Juice 1 lemon into the saucepan and add the water.
5.
Turn the heat to high and bring the mixture to a boil.
6.
Lower the heat and simmer for 1 1/2 hours uncovered, or until the rinds are very soft.
7.
Add the honey or xylitol and turn the heat back up to high.
8.
Boil the marmalade, stirring often, until it begins to pull away from the sides of the pan, ~10 minutes.
9.
Turn off the heat and let the marmalade cool before transferring it to a jar.
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.
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