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It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade Others use only the peel and juice, discarding the insides for a crystal-clear result
Ingredients: plus, oranges, sugar, lemon juice
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Orange juice and ginger ale garnished with orange slices and maraschino cherries.
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Orange juice concentrate lends a fruity tone to teriyaki sauce in this simple marinade for grilled chicken.
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If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Ingredients: kumquats, zest, sugar, water
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Hot cross buns are a traditional, slightly sweet, spiced Easter treat eaten during Lent and on Good Friday.
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Blood orange and pineapple juices create a tangy pink mimosa. Serve in pink sugar-rimmed glasses.
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It's everything you love about the popsicle—only this one's a lot less awkward to share.
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