What do you do with excess oranges that are ready to call it quits? How about homemade organge marmelade. I’ve made it before and it’s very easy. This year, I used my mandoline slicer (be careful …. it’s very sharp). It slices to perfection whereas last year, I cut manually (some slices were chunky) and decided to modify.

4 large seedless oranges
4 cups of cold water
8 cups sugar

Directions
Slice the oranges in half (crosswise) and thinly slice the oranges including the pulp and juices. Last year, I cut them directly into the pot to make sure no juices escaped! (Also, I try to stick to the one pot clean up)!

Add the cold water and bring it to a boil, stirring often. Turn off the heat and add 8 cups of sugar, and stir until it is dissolved. Cover the pot with it’s lid. Let the mixture sit at room temperature for approximately 6-8 hours. I made this in the evening and let it sit overnight.

The next day, bring it to a boil, at medium-high. Make sure you stir often so that it does not stick or burn. Turn the heat down to low for other 2 1/2 hours, and again, for an additional 1/2 hour at medium.

You now have your very own fresh orange marmelade! I filled a large jar and stored in my refrigerator.

Try it with your favorite cake or as simple as serving with vanilla ice cream, a teaspoon of jam and some dark chocolate shavings.

It’s also great with meats, cheese and vegetables – homemade and zero preservatives!

a presto,

maria