Waste Not: From Excess Oranges to Sweet Marmalade…
When life gives you oranges, make marmalade. At least that’s one of our favourite ways to use the orange by-product from our fresh cold pressed orange juice made daily for Althea by Zin & Lowe Cellar Kitchen.
Once considered old fashioned, marmalade is making a come back of its own accord as more & more people follow a ‘no waste’ approach to food. This ethos is shared across our whole team, so between preparing & cooking food, you will likely see our chefs out in the gardens digging up every last potato or pickling the ever growing harvest of Jerusalem artichokes. As head of the ‘waste not’ committee here at Lowe, Kim has plenty of creative recipes for leftover & excess produce like her Chilli J-Choke pickling recipe, however this particular orange marmalade recipe comes from Kim’s dear friend and fellow chef, Lesley Russell.
We suggest sterilising your jars before adding the marmalade to ensure it says good on the shelf until you need it. You can do this by drying your washed glass jars in the oven at 110 degrees for 15 minutes just before adding the mixture.
- 1kg oranges
- 1 lemon
- 500gm sugar
- 1 L water
Rather than thinly slicing the rinds, you can add them as bigger strips then put the final syrupy mixture through a food processor once cooled to make an easy, chunky style marmalade.
Like us, you can also use the skin & pulp of the oranges after juicing for this recipe rather than whole oranges.
- Wash the oranges & lemon, then using a small knife, peel and keep the rind of the fruit.
- Slice the flesh and put the pieces in a big pot along with any juices from cutting.
- Remove & discard the white part from the rinds, then slice thinly and add to the pot.
- Add the sugar & water to the pot, then bring it to boil on a medium heat, stirring occasionally, and simmer till the mixture reaches a syrupy texture.
- Let it cool down before adding it to sterilised jars for storing.