Spicy orange marmalade is a great way of using surplus citrus fruits.
Dips and condiments
or Valencia oranges
gms grated ginger
3-4 bay leaves,3-4 black cardamoms,5-6 cloves,2-3 cinnamon sticks in a clean cotton cloth packet, tied up
Wash and scrub the oranges.
Slice the oranges using a slicer or knife to get even slices .Remove any seeds.
Tie the seeds in a clean cloth and keep it aside.
In a bowl of water,place orange slices ,seeds and cover it with plastic wrap to stand overnight.(this will allow to release the pectin)
Remove the seed packet and transfer the mixture to a large saucepan and add ginger and spices to it.
Boil this over medium heat.
Reduce heat and simmer for 1-1.5 hours or until it reduces by about one-third.Let it cool.
In a pan, start heating the sugar, until it starts warming up,Add this sugar to the orange mixture.
Increase the heat to medium-high once sugar dissolves and bring the mixture to boil.
Remove impurities from the top(if any)
Cook for 30 minutes on low heat until you get a dense consistency of marmalade.
Now, remove the whole spices packet and transfer the marmalade to clean and dry jar.
Note: The marmalade can be stored for few month in the refrigerator.Use only clean and dry spoons .
If the oranges are waxes, keep them in warm water for 10 minutes, and clean them. This will remove any wax on the skin