Marmalade has long been cherished as a sweet and tangy preserve, traditionally made from citrus fruits and enjoyed on everything from morning toast to gourmet desserts. This Spicy Balsamic Orange and Basil Marmalade, developed by the world-renowned chef Vince Kelly, brings a modern twist to this classic preserve. Chef Kelly, celebrated for his innovative culinary techniques and flavor combinations, has crafted a recipe that balances the zest of citrus with the warmth of spices and the aromatic freshness of basil.
The History of Marmalade
The history of marmalade dates back to the 16th century when it was first made in Portugal from quinces. The name “marmalade” comes from the Portuguese word “marmelo,” meaning quince. Over time, the recipe evolved, and by the 18th century, marmalade made with oranges became a breakfast staple in Britain. Its popularity soared due to its unique balance of sweet and bitter flavors, making it a versatile spread for breads and pastries.
A new Innovative Twist
Our version of marmalade pushes the boundaries of traditional preserves by incorporating blood oranges and regular oranges, along with a blend of Italian balsamic vinegar, fresh basil, and a hint of red chilli. The result is a marmalade that is not only vibrant and flavorful but also versatile in its applications. The addition of pectin ensures a perfect set, giving the marmalade a luscious, spreadable consistency.
Applications of Spicy Balsamic Orange and Basil Marmalade
This marmalade is more than just a spread for toast. It can be used in various culinary applications to add a burst of flavor and a touch of sophistication. Here are some ideas:
- Cheese Pairing: The sweet and tangy notes of the marmalade pair beautifully with a variety of cheeses, particularly aged cheddars, brie, and goat cheese. It adds a delightful contrast and enhances the overall tasting experience.
- Glazes and Marinades: Use this marmalade as a glaze for roasted meats, such as pork or chicken. The balsamic vinegar and chilli add depth and a slight kick, making it an excellent complement to savory dishes.
- Desserts: Incorporate the marmalade into dessert recipes, such as layering it in a cake, spreading it over a tart base, or using it as a filling for pastries. Its unique flavor profile will elevate your desserts to new heights.
- Salad Dressings: Blend the marmalade with olive oil and a touch of mustard to create a vibrant and flavorful salad dressing. It pairs particularly well with leafy greens and adds a citrusy brightness to the salad.
The Spicy Balsamic Orange and Basil Marmalade is a testament to innovate while honoring traditional culinary practices. Its rich history and versatile applications make it a must-try for any food enthusiast. Whether you’re spreading it on toast, pairing it with cheese, or incorporating it into your favorite recipes, this marmalade promises to add a unique and delicious twist to your culinary creations.
Check out the recipe below and as always: Happy cooking!
Spicy Balsamic Orange And Basil Marmalade Recipe
Equipment
Ingredients
- 2 Blood oranges Peeled Without Pith
- 2 Oranges Peeled Without Pith
- 200 ml Orange juice Good Quality
- 100 ml Italian balsamic vinegar Good Quality
- 5 Basil Leaves Chopped
- 5 gr Red chilli Finely Chopped
- 1 Pinch of salt
- 200 gr Caster sugar
- 5 gr Pectin
Directions
- Prepare the Oranges: Chop the peeled orange segments into small pieces. Julienne the desired amount of peel to include in your marmalade for added texture and flavor.
- Combine Ingredients: In a large saucepan, combine the chopped orange segments, julienned peel, orange juice, balsamic vinegar, chopped basil leaves, finely chopped red chilli, salt, and caster sugar. Stir the mixture constantly while bringing it to a simmer over medium heat.
- Simmer the Mixture: Once the mixture reaches a simmer, reduce the heat to low and let it simmer gently for about 1 hour. Stir occasionally to prevent sticking. The mixture should reach a thick gel-like consistency.
- Cool and Blend: Remove the saucepan from heat and allow the mixture to cool completely. Transfer the cooled mixture to a blender or food processor and pulse briefly to combine, being careful not to puree it completely. You want to retain some texture in the marmalade.
- Incorporate the Pectin: Pour the blended mixture back into the saucepan and place it over medium heat. Gradually add the pectin powder while whisking continuously to ensure it dissolves evenly. Bring the mixture back to a boil and cook for 1 minute to activate the pectin fully.
- Jar the Marmalade: Remove the saucepan from the heat and immediately transfer the marmalade into sterilized, airtight containers. Allow the marmalade to cool to room temperature before sealing the jars. Once cooled, place the jars in the refrigerator to set.
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This is the way marmalade should taste, love it!