Tequila Sunrise Marmalade with Orange and Pomegranate

Name: Tequila Sunrise Marmalade with Orange and Pomegranate
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 60
Cuisine: Global
Ingredients: 1 teaspoons butter; 2 kilograms naval oranges, scrubbed clean; 355 milliliters freshly squeezed or store-bought pomegranate juice, strained of seeds; 0 teaspoons salt; 946 milliliters sugar; 59 milliliters high quality tequila; 355 milliliters water

Tequila Sunrise Marmalade with Orange and Pomegranate

Tequila Sunrise Marmalade with Orange and Pomegranate might be just the condiment you are searching for. Watching your figure? This gluten free and vegetarian recipe has 72 calories, 0g of protein, and 0g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 60. If you have butter, tequila, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Place a small plate in the freezer so you can test the jam for proper thickness later. Make sure your jars and lids are sterilized and ready to go.

Ingredients you will need

Jam

Use a zester to remove the zest from the oranges.

Ingredients you will need

Orange

Equipment you will use

Zester

Add the zest to a large, deep, heavy-bottomed pot.

Equipment you will use

Pot

Remove the remaining peels from the oranges. Wrap the peels in cheesecloth, secure with butcher's twine, and add to pot.

Ingredients you will need

Orange

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

Pot

Use a sharp knife to cut the oranges in between the pith into clean segments, making sure to work over a bowl to catch any escaping juice. Squeeze remaining pith and discard. (See video instructions here). Pulse the oranges in a food to chop the segments into coarse chunks that are about 1/2-inch across, 2 to 3 short pulses.

Ingredients you will need

Orange

Juice

Equipment you will use

Knife

Bowl

Add the oranges to the pot with the zest and peels. Strain the juice you saved while segmenting the oranges and add it to the pot, along with the pomegranate juice.

Ingredients you will need

Pomegranate Juice

Orange

Juice

Equipment you will use

Pot

Add 1 1/2 cups of water to the pot and bring to a boil over medium heat. Once boiling, lower heat to low and simmer for 20 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove from heat and allow to cool. Once cool, remove the bag of peels from the pot and gently squeeze the juice from the bag. Do not wring it completely, which will make the marmalade bitter—-just release any loose, excess juice absorbed by the peels and then discard the bag.

Ingredients you will need

Marmalade

Juice

Equipment you will use

Pot

Add tequila, sugar, butter, and salt to the pot, stirring well to combine. Cook over medium heat, stirring frequently, until the fruit begins to bubble and spit. Cook for 30 minutes longer, stirring frequently to keep the fruit from burning.

Ingredients you will need

Tequila

Butter

Fruit

Sugar

Salt

Equipment you will use

Pot

Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker marmalade, place the plate back in the freezer and cook the fruit for another 4 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your marmalade.

Ingredients you will need

Marmalade

Spread

Fruit

Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle marmalade into sterilized jars and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened marmalade should be refrigerated.

Ingredients you will need

Marmalade

Fruit

Water

Equipment you will use

Ladle