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Red Onion Marmalade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.7769
Energy (kCal)1091.22
Carbohydrates (g)203.3646
Total fats (g)15.2205
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With vegetable peeler, peel rind from orange in long strips. | 2. Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside. | 3. In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat. | 4. Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight. | 5. Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool. | 6. Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year. | 7. Variation:. | 8. Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange 1 1.7625 0.4406 0.0352 0.0045
    sugar 3 cups granulated 959.4 180.024 30.03 14.975999999999999
    red onion 1 1/2 cups sliced 96.0 22.416 2.64 0.24
    red wine vinegar 3/4 cup 34.0575 0.484 0.0717 0.0
    salt 1/2 teaspoon - - - -
    liquid pectin 1 envelope - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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