Orange Marmalade

We are finally getting back to a routine and our Orange Marmalade "Hen Party" pre-party activities are underway.  Mind you, the "Hen Party" was delayed a week due to the Big Snow Event 2011. 

I ran across some interesting tidbits of information online while doing research for recipes containing orange marmalade.  Did you know Marmalade has been used as bread spread for hundreds of years. Initially, marmalade was made from quince, a bright yellow fruit related to pears and apple. Though the English took the recipe from the French, the term "marmalade" was borrowed from Portuguese term "Marmelo". Portuguese used the term "Marmelo" for quince jam. You could say, marmalade is a preserve that includes the rind of a citrus fruit.

There are many myths about orange marmalade. The Scots claim, they first made orange Seville marmalade. Seville oranges are inedible because they are very bitter. In 1797, a cargo ship carrying oranges took refuge in Dundee harbor. The captain was eager to sell his perishable cargo. James Keilor, a grocer purchased the entire cargo at a knockdown price. He forgot to check the quality or the variety of the oranges. He discovered the taste of the oranges after reaching home. It was his wife who along with her friends made the inedible Seville oranges to edible orange marmalade. Today, it is one of the most favored bread spreads around the world. Marmalade is a source of vitamin C when fresh citrus fruits are unavailable.

Marmalade has many uses, such as in fruit butters, as a glaze for meats and vegetables and in marinades.  Orange marmalade marries well with salty savory condiments such as Worcestershire and soy sauce.