The orange season is in full swing and now is the time when the fruits are at their most ripe. Last week I told you about my current favorite breakfast: oat waffles. And in the last few days I like to combine them with my homemade orange jam from our book “Wellcuisine”. I’ve even gone so far as to stir one or two tablespoons of the jam into the dough. We always have a jar of this jam in our fridge because we have an abundance of oranges, that we buy on the farmers’ market (or get from our neighbor’s garden; -) that absolutely have to be processed. Thomas is our “Chef de marmelade” and so he often stands in the kitchen for hours, filling glass after bittersweet glass. Orange jam not only tastes good for breakfast, but also for lunch or dinner, because I like to use it as the secret ingredient for the best salad dressing ever. Combined with Dijon mustard, apple cider vinegar and olive oil, it gives a simple green salad that certain something – you will see! (you can find the recipe at the bottom of the post)
Aside from the fact that orange jam tastes wonderful, it also has some serious health benefits. This is because we use the entire orange peel, that contains the full plant power of the fruit. The peel is even healthier than the pulp, because it contains 170 health-promoting plant nutrients. Orange peel has a strong anti-inflammatory effect and even protects against the development of cancer. Its insoluble polysaccharides, a group of fibers, keep the intestines healthy and stimulate digestion and fat burning.
Wellcuisine tip: A very practical way of using more orange peel is to freeze the washed, untreated organic oranges. Then you can simply grate them while frozen (the same applies to lemons, by the way). It tastes great, for example, when you grate some peel on muesli, granola, porridge or a fruit salad.
- 2 untreated organic juice oranges as sweet as possible (approx. 400 g), with a thin peel
- 120 ml maple syrup grade A (plus a little more if necessary to taste)
- Put water in a medium-sized saucepan and bring to a boil. Wash and add the oranges. They should be completely covered by water. Reduce the heat and simmer for 20 minutes. Take the oranges out of the water, quarter them, remove the seeds and puree them in a blender with the maple syrup. Season to taste and, depending on the acidity of the oranges, possibly add maple syrup. Pour into a clean jar. Store in the refrigerator and use within 2 weeks.
ORANGE SALAD DRESSING
- 3 tsp orange jam see recipe above
- 1 tsp Dijon mustard
- 1/2 tsp salt
- freshly ground black pepper
- 3 tbsp apple cider vinegar
- 6 tbsp olive oil
- Pour all dressing ingredients into a screw-top jar and stir well with a spoon. Then close the lid and shake until the dressing has set well. The dressing will keep in the refrigerator for at least 2 weeks.