Spiced Goldenberry and Orange Marmalade

7 April 2016

When I am grocery shopping, I have a habit of picking up items that are unfamiliar to me and taking them home to experiment. Thus is the case with a recent purchase of goldenberries. They caught my eye because they have the beautiful crinkled shells of tomatillos, but they are much smaller. The packaging claimed they were a superfood, so I thought what they heck, let's give them a whirl.

When I got them home and tried one, the taste was not something I could really identify. The best I can say is that they are a bit sweet and tart. They start out kind of citrusy and finish with a tomato flavor. I immediately thought they would be great with oranges and decided to make a marmalade. I am glad I did because it was a great combo. The goldenberries add a little more complexity and savory flavor to the often very sweet marmalade. It was all perfectly timed as I have been trying to conquer bread baking lately and ate almost a whole jar with some homemade brioche and ricotta. Enjoy!

Spiced Goldenberry and Orange Marmalade

Recipe for Spiced Goldenberry and Orange Marmalade

Spiced Goldenberry and Orange Marmalade

Prep time: - Cook time: - Total time:
Yield: 5.5 pintsS


- 5 oranges (best if organic)
- 6 cups sugar
- 1 cup goldenberries
- 6 cups water
- juice and zest of 1 lemon
- juice of 1 orange
- 1 star anise
- 1 cinnamon stick
- 2 cardamom pods
- Tools: thermometer, mandolin, 12-quart pot at least and optional canning supplies


Place a plate in the freezer (for later gel test).

Clean outside of oranges well.

Using mandolin or very sharp knife and excellent guessta-measuring skills, cut into 1/8 inch slices, then cut slices into 4 quarters.

Add orange slices, lemon zest and juice, orange juice, and water to a stock pot. On high heat bring to a boil.

Reduce to simmer for 45 minutes or until fruit is soft.

Return mixture to boil, add sugar, star anise, cinnamon stick and cardamom pods.

Cook until mixture darkens and reaches 222 or 223 degrees F (about 15 - 20 minutes).

Get plate from freezer and drop about a teaspoon onto the plate and tilt slightly, if it runs easily it needs more time heating. Mine was the consistency of honey.




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