Lisa Atwood, Rebecca Courchesne, Rick Field

Apricot-Orange Preserves

Preparation info
  • Makes

    7

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

These bright, tangy preserves have a subtle but alluring hint of earthy cardamom. Spoon the apricots over pound cake and add a dollop of whipped cream. Or, pair the preserves with cheese—fresh goat cheese or a hard cheese like Manchego both work well.

Ingredients

  • 1 or 2 oranges
  • 3 cups (1½ lb/750 g)

Method

Have ready hot, sterilized jars and their lids.

Using a vegetable peeler, remove the zest from 1 orange in strips about 1 inch (2.5