Serious Eats: Recipes
Tequila Sunrise Marmalade with Orange and Pomegranate
I like sweet-tart jams, and this marmalade is one of the best I've tried. Tangy orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a happy, drunk kiss from a touch of tequila. The alcohol mostly boils off, leaving a complex flavor, a touch of bitter orange, and the autumn depth of pomegranate.
Little bits of orange and orange zest add a lively texture to this tenderly bitter marmalade, which goes well on toast with a cup of tea. Make sure to strain your pomegranate seeds out of your juice before cooking with it—they don't add anything positive to the texture!
Note: This recipe involves cutting oranges into segments, a method also called supreming an orange. Click here for a tutorial on how to segment citrus.
About the author: Stephanie Stiavetti is a writer and cookbook author in the San Francisco Bay Area. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts. You can also follow her on Facebook and Twitter. Her monthly culinary newsletter is full of stories, review, and helpful tips.
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