This recipe produces a sweeter, less bitter marmalade than what's commonly sold.
4 large Valencia or navel oranges
2 cups sugar
1/8 teaspoon kosher salt
1 3/4 cups sparkling rosé or sparkling white wine
How to Make It
Grate zest from oranges to equal 1 Tbsp. Grate zest from lemon to equal 1 tsp.
Peel and section oranges and lemon, holding fruit over a bowl to collect juices.
Stir together zest, fruit segments, sugar, kosher salt, 1/3 cup fruit juices, and wine in a large saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 50 minutes or until a candy thermometer registers 225° and mixture is slightly thickened. Cool completely (about 1 hour; mixture will thicken as it cools). Pour into 2 (8-oz.) jars or airtight containers, and chill 24 hours. Store marmalade in refrigerator up to 3 weeks.