ORANGE MARMALADE
ORANGE MARMALADE
Ingredients
Peel of one orange,
Half an orange fruit
Half cup of jaggery
Quarter tsp of cinnamon powder
Quarter tsp of clove powder Pinch of salt
Method
Peel an orange and retain half of the fruit. Using a sharp knife remove the inner white part of the of the peel (pith) and the fibrous part of the fruit. Remove the seeds. Run the peel and fruit in mixer to a coarse paste and put it in a cup. Measure an equal quantity of jaggery, dissolve in water and strain it.
In a saucepan, add the orange peel-pulp, jaggery solution, a pinch of salt and allow it to boil for 15 to 20 minutes with constant stirring. Finally add quarter teaspoon cinnamon and clove powder and switch off the flame. consistency will be runny when hot but on cooling it will set as marmalade. This can be applied on warm toast or cupcakes. It stays well for a few days in the refrigerator.
