Orange and lemon marmalade: 15 uses, recipes and pairings
Orange and lemon marmalade is one of the most versatile citrus preserves of Italian tradition. Its dual soul – the fragrant sweetness of orange, the lively acidity of lemon – makes it a star in breakfasts, pastry, savoury cuisine and cheese pairings.
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In this guide we tell you fifteen ways to use it, from classic tarts to more creative preparations, with practical tips and tested recipes.
What is orange and lemon marmalade
By European law, the term marmalade is reserved for citrus preserves (Directive 2001/113/EC). All others are jams. Orange and lemon marmalade is prepared with pulp and peel of both citrus fruits, slowly cooked with sugar and sometimes a touch of natural pectin.
Quality is measured on three factors:
- Fruit percentage: in artisan marmalades it is at least 50-65%
- Citrus origin: better if local, organic and hand-picked
- Preservatives: absent in quality artisan products
15 uses of orange and lemon marmalade
Classic sweet uses
1. Marmalade tart: the Italian dessert par excellence. Shortcrust pastry, orange and lemon marmalade, lattice strips of pastry, 35 minutes at 180°C.
2. Croissant filling: a small amount in the centre of the croissant before baking adds fragrance and moisture.
3. Greek yoghurt topping: two teaspoons over plain yoghurt, a handful of crushed almonds. Perfect breakfast in 30 seconds.
4. Cake glaze: slightly warmed it becomes a shiny glaze for tarts, apple cakes or pound cakes.
5. Biscuit filling: small shortcrust shells with a teaspoon of marmalade at the centre. Bake for 12 minutes at 180°C.
Uses in savoury cooking
6. Duck and pork glaze: brushed on the roast during the last 10 minutes of cooking, creates a golden, fragrant crust.
7. Game sauce: warmed with red wine and a spoonful of stock, it becomes a quick sauce for pheasant, hare or duck.
8. Chicken marinade: mixed with EVO oil, sweet paprika and thyme, marinate the chicken breast for 2 hours before cooking.
9. Citrus vinaigrette: a teaspoon in a classic vinaigrette adds depth to green and mixed salads.
10. Shellfish sauce: with a splash of prosecco and melted butter, it becomes a quick sauce for steamed prawns.
Cheese uses
11. Board with sweet gorgonzola: the marmalade citrus balances the gorgonzola creaminess.
12. Crostini with aged pecorino: toasted bread, pecorino shavings, orange and lemon marmalade, a grind of black pepper.
13. Baked brie: brie wheel in the oven at 180°C for 10 minutes, covered with marmalade and toasted almonds.
Creative uses
14. Signature cocktail: a teaspoon of marmalade in a gin tonic or rum cocktail turns a standard drink into a gourmet creation.
15. Panettone filling: during the leavening break, a marmalade filling at the centre of the dough gives a surprise effect at the cut.
Star recipe: orange and lemon marmalade tart
Ingredients for a 24cm tart
- 300g of plain flour
- 150g of cold butter
- 120g of sugar
- 1 whole egg + 1 yolk
- Half lemon zest
- 1 pinch of salt
- 300g of artisan orange and lemon marmalade
Method
Quickly knead flour, butter, sugar, eggs, zest and salt. Form a ball and rest in the fridge for 30 minutes. Roll the pastry on baking paper, line the tin, fill with marmalade. Decorate with lattice strips. Bake at 180°C for 35 minutes. Let cool before serving.
Nutritional properties
Orange and lemon marmalade retains some of the citrus properties: vitamin C in small amounts, essential oils, antioxidants. A typical portion (15-20g) provides about 40-50 kcal, mostly from sugars. To be consumed in moderate amounts within a balanced diet.
Conservation
Closed jar: 24 months at room temperature, away from light and heat sources. After opening: in the fridge, to be consumed within 30 days. The surface may show slight natural crystallisation: it is a feature of artisan marmalade, not a defect.
Cilento orange and lemon marmalade
Our orange and lemon marmalade is prepared with hand-picked citrus from the citrus groves of Cilento and Costiera. Slow cooking in small batches, high fruit percentage (over 60%), zero added preservatives.
Discover Minnelea orange and lemon marmalade in our catalogue and bring it into your everyday kitchen.
