Brown Butter Caramelized Orange Marmalade

I have to say without any modesty at all that this one my friends…it’s a Masterpiece! Really, the flavor is so, so intense and delicious you won’t believe your tastebuds. It is also incredibly versatile because it is not the typical marmalade that you identify as simply sweet. The brown butter and the caramelized sugar give it an amazing complexity that it is hard to explain, making it perfect for sweet but also savory applications. Check out my IGTV on Instagram for a complete how-to video!

INGREDIENTS

• 56g = ½ stick of unsalted butter
• 390g = 2 Navel oranges (go to procedure for instructions)
• 58g = 2oz Sugar

Equipment: A thermometer is recommended.

Here’s a written explanation on how to prepare the oranges, however if you would like to see I make it, check out my video on Instagram today! So first, zest both oranges and put it in a bowl or container.
Then cut the top and bottom to create a flat surface. Slide your knife from top to bottom, taking off the peel and the white skin that attaches to the pulp.
Then hold the orange in one hand and then carefully separate each segment by running the knife through each side, separating the actual pulp from the skin that separates each segment. Make sure you do this over the container with the zest so that the juices fall in it. Squeeze what is left in your hand to get as much juice as possible.
To make the brown butter, place the butter in a small pot, preferably stainless steal and with a thick bottom, and heat to medium-high heat. The butter will melt and then will begin to sizzle, mix once in a while and lower the heat if you see that it starts to splash all over your counter, I don’t want you to be cleaning more than you need.
The milk solids will begin to brown and the actual fat will begin to turn to a beautiful golden color. At this point turn the heat off. The temperature should be between 145º-150ºC (293º-302ºF).

Strain the brown butter into a small container and discard the burnt solids. It’s ok if some solids escape through the strainer. Set aside.Strain the brown butter into a small container and discard the burnt solids. It’s ok if some solids escape through the strainer. Set aside.
Wipe down the inside of the pot with a paper towel and add the sugar.
Heat the sugar to medium - medium high heat while you move it with a heat resistant spatula. The sugar will begin to dissolve and then will begin to caramelize. Turn the heat off once it is golden in color, similar in color to the brown butter, it should have reached 193ºC (379ºF).
Let the sugar cool a bit and then add the brown butter, give it a mix. This is just to bring the sugar up to temperature.
Then add the orange segments with any juices and the zest. At this point the oranges will probably make the caramel become sticky and will look like it harden. Don’t worry about it, mix really well and heat everything up until it simmers. The caramel will dissolve again.
Simmer for an hour on low to medium-low heat. You should end up with a beautiful marmalade that has the texture of the orange segments bathing in a golden syrup.

Serve over crusty bread and/or burrata cheese, in a chocolate cake, add to a chutney, inside a crepe… I mean, the possibilities are endless!

Brown Butter Caramelized Orange Marmalade

INGREDIENTS

PROCEDURE

Do you really want to learn?

Keep In Touch