"here at Tasting Table, we use orange marmalade for everything from glazing salmon filets to making whiskey sour cocktails and three-ingredient orange chicken. Not to be confused with jam, marmalade is a toothsome citrus preserve made from bitter Seville oranges. Sliced up pieces of orange rind, pulp, and juice all get boiled into the mix for a dense, chunky texture and ultra-tangy, sweet-sour zip on the palate."
"Historically, a recipe for marmelet of oranges appears in a 1677 British cookbook by Eliza Cholmondeley, and by the late 1700s, orange marmalade was being commercially distributed. Piggybacking off iron-ore mining tradeships travelling from Huelva (where Spanish Seville oranges are grown), the MacAndrews Shipping Company of Scotland began exporting bitter Seville oranges to Northern England. Before long, orange marmalade had emerged as a staple of working and lower class breakfast tables."
Orange marmalade is a bittersweet citrus preserve made from Seville oranges, combining rind, pulp, and juice boiled into a dense, chunky spread. Uses include glazing salmon, whiskey sour cocktails, and three-ingredient orange chicken. A marmelet of oranges recipe appears in a 1677 British cookbook, and commercial distribution began by the late 1700s after Seville oranges were exported from Huelva to northern England by Scottish shipping companies. Marmalade became a staple on working-class breakfast tables and later gained popularity in the United States through imports and home production in the early 20th century. Younger generations are consuming it less, while British youth are also turning away. A 2025 YouGov report shows Gen Z breakfast preferences favor eggs, toast, fruit, cereal, and yogurt.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]