Remember the Paddington books? Well, orange marmalade may be all the vitamins and minerals a bear needs, but it happens to be pretty good for people too – that is, when you swap out all that sugar for some local, raw, unfiltered honey. We all know oranges are full of vitamin C, but they also boast other essential vitamins and flavonoids (antioxidants).
Most people love to eat oranges or drink the juice, but we’re missing some serious health benefits that are only found in the peels. I’m talking calcium, copper, magnesium, vitamin A, folate and other B vitamins. Not to mention a good source of dietary fiber. And guess what? Orange marmalade incorporates those beautiful orange peels.
All this healthy goodness is so lovely that we don’t want to mess it up by dumping mounds of refined sugar on it. Instead, I used some locally harvested raw, unfiltered honey. Using honey from local bees may help to reduce seasonal pollen allergies and boost your immune system.
So, now you can enjoy some very tasty, very powerful natural immune supporting vitamins on a sandwich and keep it in your hat if you like…in case of emergency. 😉 Although, my favorite is to add about a tablespoon of marmalade to my morning bowl of cooked rolled oats, and top it all with fresh blueberries, pecan halves, and almond milk.
- 6-8 small navel oranges, washed
- 1 cup raw, unfiltered honey
- 3 cinnamon sticks or 1-2 tsp. ground cinnamon
- splash of water, opt.
- Slice 3 or 4 of the oranges with the peels on. Remove the peels from the rest and slice them up too.
- Place all the sliced oranges in a large saucepan on medium heat.
- Stir in the honey
- Toss in the cinnamon sticks or stir in the ground cinnamon
- Bring the oranges and honey to a low boil, then simmer for 1 hour.
- You can add a splash of water if the oranges aren't very juicy, or if you don't want a thick marmalade.
- Once it's cooled, pour into a blender or use an immersion blender until it's the consistency you prefer.
- Store in a quart jar in the refrigerator.