Introduction: Marmalade/Orange Sauce
This is great for toast or even for cooking orange duck or orange chicken. It stays good in the fridge for more than a month.
This can also be gifted to friends, see note.
Step 1: Method
2 seedless sweet orange or mandarin, wash clean, pat dry, and remove any visible stem, quartered.
175 g sugar
1 tbsp lime juice, fresh or from bottle
Using food processor or magic bullet (or even blender), process orange until smooth, skin and all
Place everything into a pot and bring to boil
When you see it's starting to splatter, turn down heat to low-medium, cook for 10 minutes, stirring occasionally
Then to thicken up, turn up heat to medium-high, cook for 10 minutes more and stir often
Do watch out for sugar splatter is super hot
NOTE: This makes 1 jar of marmalade. To make more than a jar and to give away, use 6 oranges/mandarin, 1 kg sugar, 2-3 tbsp lime juice. Do the exact direction as above, cool on pan to room temperature, pour into cute jars, tie a ribbon and place a sticker for Marmalade and date