EATS:
In the new family movie “Paddington 2,” the orange marmalade-loving bear mistakenly lands in a jam — and in prison.
The plucky, fuzzy cub makes the best of a bad situation in the film out Friday by teaching fellow inmates how to make his favorite citrus preserve. Paddington, the brainchild of the late author Michael Bond, isn’t called “Ursus marmaladus” for nothing.
A marmalade sandwich actually brings out a hardened criminal’s sugary side in the big-screen sequel. And why not? The spread is colorful, fragrant, fruity and sweet, with a touch of texture and tartness from the peel.
Paddington’s movie recipe includes a splash of lemon and a dash of cinnamon. But there are as many ways to make marmalade as there are ways to savor it.
Use it to jazz up plain yogurt, glaze meats or to sweeten sauces. Or slip it into cocktails, like the Breakfast Martini at Fort Defiance in Red Hook, Brooklyn, made with gin, Cointreau, lemon and orange marmalade. Beyond being versatile, marmalade is also easy to make. If a little Peruvian bear can do it, you can too.
EASY ORANGE MARMALADE
(Makes 3 cups) Oranges have plenty of pectin in them so the marmalade will thicken up nicely with just regular sugar. No need to use special jam sugar or a setting agent.
INGREDIENTS:
3 large oranges, or 4 small ones 2 cups (roughly 1 pound) white sugar
INSTRUCTIONS:
1. Use a peeler to remove a thin layer of zest from the oranges. Slice zest thinly and put it aside. 2. Peel the white pith away from the oranges. Remove seeds. Chop oranges finely and put them in a large bowl along with the zest. 3. Measure out the same weight (if you have a kitchen scale) or volume (if you don’t) of sugar as your peeled oranges, and add it to the bowl. (1 cup sugar for each cup of peeled oranges). 4. Microwave on high for 15-20 minutes, uncovered, stirring every few minutes. Stir and check on it periodically, so it doesn’t boil over. Place the bowl on a dinner plate to make it easier to put in/out of the microwave when it’s hot. 5. Smear a little bit of marmalade onto a cold plate and check the consistency. If it’s not thick enough yet, then microwave it a little longer. 6. When marmalade is finished, ladle it into warm clean jars and seal and label.