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Orange Mimosa Marmalade

Orange Mimosa Marmalade

This recipe produces a sweeter, less bitter marmalade than what's commonly sold.

Southern Living JANUARY 2011

  • Yield: Makes about 2 cups
  • Total: 2 Hours, 15 Minutes


  • 4 large Valencia or navel oranges
  • 1 lemon
  • 2 cups sugar
  • 1/8 teaspoon kosher salt
  • 1 3/4 cups sparkling rosé or sparkling white wine


1. Grate zest from oranges to equal 1 Tbsp. Grate zest from lemon to equal 1 tsp.

2. Peel and section oranges and lemon, holding fruit over a bowl to collect juices.

3. 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.


Total time does not include 1 day to chill.


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Orange Mimosa Marmalade Recipe