Preserved: Cara Cara Orange Marmalade and Marmalade Blondies
My local produce market sells Cara Cara oranges for $1.50 each. Highway robbery, right? And yet I can't stop buying them. There is just something absolutely irresistible about their bright pink flesh and juicy sweet flavor. I crave them especially in January and February, when I need a burst of citrus and a big dose of vitamin C.
This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. I used Twinnings Hebal Unwind, but feel free to substitute whatever you have on hand.
The marmalade is slow to set up, so don't be alarmed if it looks loose at first. It took my batch a full 24 hours to set completely. If the peel floats to the top of the jars, gently turn and tilt them as they cool to redistribute it.
This marmalade is delicious on a proper English muffin or crumpet. But it was so good I was inspired to take it one step further, swirling it into a blondie batter studded with chocolate chips. They make a bright winter upgrade to traditional blondies.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.