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Citrusy, easy, mess free with adjustable sugar, a keeper for sure this recipe for Orange~Vanilla Pod Marmalade, the highlight though is the burst of orange juice as you bite into the succulent rinds.
just stunning it is! Kudos!
In a large pot, bring oranges along with a vanilla pod slit in half, with 4 cups water to a boil over high.
Reduce heat to medium and cook at a rapid simmer until orange peels are tender, 20 minutes.
Add sugar, increase heat to medium-high, and stir until sugar dissolves and returns to a boil. Cook, stirring often until mixture is thick and darkens slightly, 45 to 60 minutes (reduce the heat a bit if your mixture is boiling vigorously)
Transfer marmalade to airtight containers, cover and let cool completely.
To store, refrigerate for up to a month, or freeze up to 6 months.
SERVING: 20
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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