Mrs. Makin is the cook at the rectory in . Miri loves it when Mrs. Makin whips up her specialty of sunshine in a bowl. Feel free to whip up some of your own, or if you’re short on time, it’s okay to run to the store and buy a jar.
1 pound ripe oranges (about 4 small/medium – not navel)
¾ cup sugar
½ cup honey
¼ tsp. cardamom
Wash and dry the oranges. With a vegetable peeler, remove the zest, making sure to leave behind ALL the white pith beneath. Chop the zest – bigger pieces for chunkier marmalade, strips for a more spreadable result. Set zest aside.
Cut the ends off the zested oranges and then cut off all the white pith from around each orange. Slide the knife down the sides of the orange, cutting just the thin layer of pith off, exposing the fruit. Working over a bowl to catch the juices, hold the peeled orange and cut out each section from the membrane holding the sections together.
Drape a piece of cheesecloth over a bowl and set the membrane and any seeds on it. The pectin in these parts will help “set” the marmalade later.
Place the cup of water, sugar, honey and cardamom into a heavy pot. Add the juice/fruit mixture and the zest. Bring to a rolling boil. Tie up the cheesecloth/pectin bag and add it to the pot.
Keep marmalade at a rolling boil for 15 minutes then remove from heat.