Orange-Ginger Marmalade.

Orange-Ginger Marmalade - Food in Jars:
Ingredients

8 cups of finely diced oranges (with their juice)
4 cups water
4 cups sugar
3 to 4-inch length of ginger, peeled and minced finely
2 lemons, juiced
Instructions

In a large, non-reactive pot, bring oranges, water, sugar, ginger, and lemon juice to a boil.
Reduce the heat to medium-high and boil for approximately 25-30 minutes, until the oranges have softened and the volume has reduced by about one-third.
When the marmalade sheets off your spoon or spatula in thick drops, it's done.
Remove the pot from the heat and funnel the finished marmalade into your prepared jars.
Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes (adjust for altitude if you live above 1,000 feet in elevation).
When the time is up, remove the jars and set them on a folded kitchen towel to cool.
When the jars have cooled enough that you can comfortable handle them, check the seals.
Sealed jars can be stored at room temperature for up to a year.
Any unsealed jars should be refrigerated and used promptly.
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Roasted chicken with clementines & arak.

Roasted chicken with clementines & arak:

All the intense flavours lavished on the poor chicken – arak, mustard, fennel, clementines with their skins, brown sugar – somehow manage to come together in a sweetly comforting dish you will always want to come back to. Serve with plainly cooked rice or bulgar.

100ml arak, ouzo or Pernod (Anise Flavored Liqueurs)
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar

2 medium fennel bulbs (500g in total)
1 large organic or freerange chicken, about 1.3kg, divided into 8 pieces, or the same weight in chicken thighs with the skin and on the bone
4 clementines, unpeeled (400g in total), sliced horizontally into 0.5cm slices
1 tbsp thyme leaves
2½ tsp fennel seeds, slightly crushed
salt and black pepper
chopped flat-leaf parsley, to garnish

Small Batch Clementine Marmalade.

Ingredients

- 6 clementines
- 2 lemons
- 2 cups water
- 3 cups dixie crystals extra fine granulated sugar

1. remove peels from clementines and lemons. thinly slice half of the peels (discard remaining half).
2. place slices in a medium pan with water and bring to a boil. reduce heat, cover, and simmer 20 minutes.
3. while slices are simmering, remove seeds and rinds from clementine and lemons. transfer to a food processor and pulse until desired consistency.
4. add pulp to saucepan. return to a boil. reduce heat, cover, and simmer for approximately 15 minutes. add sugar. mix to combine. return to boil, and boil rapidly, uncovered, until mixture thickens, stirring frequently.
5. remove from heat and carefully ladle into jars.
6. seal. allow to come to room temperature and transfer to refrigerator.

Marmalade.

Marmalade Matters | Pam Corbin:
Makes approximately 6 x 450g jars
1kg Seville oranges
1 sweet orange (optional)
100 ml lemon juice
150- 200g sharp cooking apples, peeled and finely grated
2 kg Demerara sugar  -  for a lighter marmalade use a mix of Demerara and granulated sugar, for a darker, richer marmalade replace with 100g of Demerara with Muscovado sugar.

Scrub fruit and place in large heavy based pan with 2 litres of water.
Place a plate on top of them to keep them immersed.
Cover, bring to the boil, then simmer for approximately 2 hours until the orange skins are  very tender and you can piece the skins easily with a fork.
Set aside to cool.
Place a nylon sieve over a bowl.
Break the softened oranges in half and scoop out the pips and pith and put in the sieve.
Using the back of a spoon rub to extract the juice from the pips and pith.
Add this to the cooking water (you should have approximately 1.8 litres).
Make up with water if less.
Cut the peel and flesh into shreds as you prefer (thin, medium or thick) and return to the measured cooking liquid with the sieved juice.
Add the lemon juice and the apple and bring to boiling point.
Reduce the heat a little,  add the sugar (no need to warm) and stir until completely dissolved.
Bring to a rolling boil and boil rapidly (15-20 mins) until setting point is reached.
Remove from heat, allow to rest for 5 minutes before potting up and sealing in sterile jam jars.

- Seville Orange Marmalade - David Lebovitz: "Sometimes I bury a piece of vanilla bean in each jar. (Which is a great way to recycle previously-used or dried-out vanilla beans.)"

- 11 Steps to making Amazing Marmalades - The Good Soup:

- How to Slice Citrus Fruit for Marmalade - Hitchhiking to Heaven
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How to cook the perfect lemon drizzle cake.

Perfect lemon drizzle cake.
Two variants!
- Felicity Cloake
- Nigel Slater’s

Tangerine Orange Mousse.

- Tangerine Mousse Recipe - NYT Cooking:
Slightly adapted from the New York Times
Serves about 6 to 8
If you don't have orange-flavored liqueur on hand or want to keep this non-alcoholic, you may substitute 2 tablespoons of orange juice concentrate (undiluted) in place of the liqueur.

Orange Syrup Cake with Candied Oranges.

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Orange Syrup Cake with Candied Oranges | David Lebovitz:

Mandarin jam.

OR:
- Mandarin jam recipe | Souvlaki For The Soul:
Ingredients
4 whole medium sized mandarins
water for boiling
juice of 1 lemon
¾ cup of caster sugar
½ a vanilla bean
a pinch of Greek mastic
Instructions
Place whole mandarins (skin and all!) and lemon juice in a pot and barely cover with water. Bring to the boil and simmer till mandarins are tender and soft to the touch.
Remove mandarins from liquid and process in a food processor. Give them a few whizzes in the food processor but don’t let it all go mushy. We’re looking for a little texture here
Return the fruit to the pot and add the sugar, vanilla bean and the mastic. Bring back to the boil, stirring to dissolve the sugar.
Boil the mandarin jam mixture for about 30 mins – the seeds will rise to the surface during this time, and will be easy to remove
Let the mixture cool and store in sterilised jars.

- Ardor, Zest.:
January canning: Chile Mandarin Marmalade, with a spritz of Ginger.:
1800g organic oranges* (total 12 mandarins), finely chopped
4 cups sugar
Juice of 2 lemons
9cm ginger, diced
4 serrano chiles, finely diced
1 package pectin
Following the prep, I combined all ingredients (except pectin) for about 20 minutes, then added the pectin and simmered 10 more.
I hot-packed the sterile jars and processed in the water-bath canner (boiling water) for about 10-12 minutes.
Each and every jar sealed.
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Orange rice cake.

Nutritious and filling, this rice cake is perfect as a teatime snack for children, or even for breakfast!

Ingredients

Orange Cured Carrots.

Orange Cured Carrots
Fill a glass storage container with thinly sliced carrots.
I recommend the use of a mandolin, if you are not particularly fond of slicing.
Use one orange per 400-500g/1 pound of roots to make the marinade.
Choose organic oranges, since you want to use the zest, but tart or sweet variety doesn’t matter, the acidity will have to be balanced to taste anyway.
Grate the zest off first, then press the juice from the halved fruits.
Add double the amount of sunflower oil, a pinch of salt, a pinch of sucanat, a pinch of Korean chili flakes, a little ground black pepper, and a clove of garlic, cut in half but not crushed.
Now add your apple cider vinegar, generously if your brand is full-bodied, a little less if the oranges were tart to begin with; the mix should be fresh and pleasantly sour.
Pour the marinade over the carrots and leave in the fridge overnight.
Try it as a side dish with pork, with roman lettuce and rocket in a green salad, gently heated with lots of blue poppy seeds for your vegetarian buffet – or as I did last week: add their glory to a fish soup.

Sucanat (a contraction of "Sucre de canne naturel") is a brand name for a variety of whole cane sugar that was introduced by Pronatec in 1978.
Unlike refined and processed white cane sugar and brown cane sugar, but similar to panela and muscovado, Sucanat retains its molasses content.

Pumpkin+Orange+Ginger Jam.

500gr of pumpkin (peeled)

500gr of oranges (peeled)
peel of 2 oranges
juice of 1 lemon
50g peeled and grated fresh ginger
500gr of jam sugar (with pectin)

1. Slice the oranges and pumpkin in food processor.
2. Place pumpkin, oranges flesh, juice of lemon, sugar and grated ginger into a heavy-bottomed saucepan and cook on a low heat, simmer gently for approximately 30-40 min, stir often to prevent sticking.
3. Mean while cut the orange peel in small slices and put in a small pot with simmering water, cook for 10min and change the water. Do this 3 times- makes the peel soft and remove the bitterness.
4. Add the peels to jam and simmer gently another 20min to finish.
5. Spoon the hot jam into sterilised in oven jars and close immediately.
6. Turn up-side-down and let cool completely.

Technique: sterilised jars in oven
1. wash the jars in soapy water and rinse in clean warm water.
Allow them to drip-dry, upside down, on a rack in the oven set to 100C.
Turn off the oven when the temperature reaches 100 degrees
Leave the jars there while you make the jam.

Carefully remove the sterilised jars from the oven with oven gloves - try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria.