Best 9 Citrus Marmalade Vinaigrette Recipes

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Indulge your taste buds in a symphony of flavors with our versatile Citrus Marmalade Vinaigrette, a culinary masterpiece that transforms ordinary meals into extraordinary culinary experiences. This tantalizing vinaigrette, bursting with the vibrant essence of citrus fruits and the subtle sweetness of marmalade, elevates salads, roasted vegetables, grilled meats, and even seafood to new heights of deliciousness.

From the classic Citrus Marmalade Vinaigrette, a harmonious blend of fresh orange and lemon juices, zesty grapefruit, tangy lime, and a hint of Dijon mustard, to the zesty Lemon-Thyme Vinaigrette, infused with the aromatic essence of thyme, or the delightfully sweet and tangy Orange-Honey Vinaigrette, each variation offers a unique flavor profile that will leave you craving more.

Whether you prefer a robust Balsamic Citrus Vinaigrette, boasting the perfect balance of sweet and tangy flavors, or the refreshing Grapefruit-Mint Vinaigrette, brimming with invigorating mint and a burst of grapefruit, our Citrus Marmalade Vinaigrette collection caters to every palate.

So embark on a culinary adventure, explore our diverse selection of Citrus Marmalade Vinaigrette recipes, and elevate your everyday meals into extraordinary feasts for the senses.

Here are our top 9 tried and tested recipes!

CITRUS-MARMALADE VINAIGRETTE



Citrus-Marmalade Vinaigrette image

Add this fresh-tasting splash of citrus to a wide variety of salad mixings. -Sarah C. Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 3/4 cup.

Number Of Ingredients 7

1/3 cup olive oil
3 tablespoons lemon juice
2 tablespoons orange marmalade
4 teaspoons minced fresh thyme
1 tablespoon Dijon mustard
2 teaspoons grated lemon zest
1/8 teaspoon salt

Steps:

  • In a small bowl whisk all ingredients. Chill until serving.

Nutrition Facts : Calories 128 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 113mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE MARMALADE VINAIGRETTE



Orange Marmalade Vinaigrette image

I rely on my tangy vinaigrette when I want a special dressing for guests. With orange marmalade and Dijon mustard, it makes ordinary salad greens taste like a treat.-Rita Heikenfeld, Batavia, Ohio

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 cups.

Number Of Ingredients 8

3/4 cup orange marmalade
6 tablespoons white wine vinegar
1 tablespoon finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup canola oil

Steps:

  • In a small bowl, whisk the first seven ingredients. Gradually whisk in oil until blended. Refrigerate, covered, until serving. Whisk again just before serving.

Nutrition Facts :

ORANGE MARMALADE SALAD DRESSING



Orange Marmalade Salad Dressing image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 6

1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar
2 tablespoons orange marmalade
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt

Steps:

  • Add the olive oil, vinegar, marmalade, shallot, mustard and salt to a small bowl and whisk to combine. Serve on your favorite salad, such as butter lettuce, orange segments and toasted pecans.

CITRUS-THYME VINAIGRETTE



Citrus-Thyme Vinaigrette image

Provided by Rachael Ray : Food Network

Time 10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons orange marmalade
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons freshly chopped thyme leaves
2 hearts romaine lettuce, chopped
3 to 4 ribs celery from the heart, chopped
1 yellow bell pepper, seeded and finely chopped
1 small red onion or 1/2 medium, finely chopped

Steps:

  • In a salad bowl, whisk together marmalade, Dijon, zest and juice of 1 lemon, stream in olive oil, season dressing with salt, pepper and thyme. Add chopped lettuce and vegetables to the bowl and toss to coat evenly.

CITRUS VINAIGRETTE



Citrus Vinaigrette image

Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!

Provided by Hopkins82

Categories     Salad Dressings

Time 5m

Yield 2-3 tsp, 6-10 serving(s)

Number Of Ingredients 5

2 tablespoons fresh squeezed orange juice
1 teaspoon Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil

Steps:

  • combine all ingredients together and whisk until well incorporated.
  • Drizzle 2-3 tsp of dressing over your salads.
  • Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!

Nutrition Facts : Calories 64.9, Fat 4.5, SaturatedFat 0.6, Sodium 10.1, Carbohydrate 6.4, Fiber 0.1, Sugar 6.2, Protein 0.1

THREE-CITRUS MARMALADE



Three-Citrus Marmalade image

This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 3 cups

Number Of Ingredients 4

5 organic oranges
4 organic blood oranges
4 organic Meyer lemons (or substitute 2 organic oranges and 2 organic lemons)
3 cups sugar

Steps:

  • Put a small plate into the freezer for testing the jam later. Scrub and dry the citrus. With a vegetable peeler, strip the zest (the outermost layer of the rind) from 1 orange, 2 blood oranges, and 2 Meyer lemons. Slice the strips into thin matchsticks about 1/16th inch in width. Add the strips to a small pot and cover with cold water. Over high heat, bring the pot to a boil and boil for 30 seconds. Drain the strips, rinse with cold water, and set aside.
  • Cut both ends of each fruit. Using the side of your knife, remove the white pith and peel of each fruit. Discard the peels. Cut the fruit into quarters, removing any seeds or hard, pithy centers. Chop each fruit into roughly 1-to-2-inch pieces, saving all of the juice that drips onto the cutting board.
  • Measure the fruit and any remaining juice (you should have about 6 cups.) Transfer to a medium heavy-bottomed pot. Add 6 cups water to the pot with the fruit and bring the mixture to a boil over high heat.
  • When the mixture comes to a boil, lower the heat to medium. Cook fruit syrup, uncovered, for 1 hour, or until it has reduced by half. Periodically skim off white foam that accumulates at the top, and stir occasionally.
  • Add the blanched zest and the sugar to the pot. Stir to combine, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook, about 10 minutes. The mixture should be at a bubbling simmer. After 10 minutes begin to stir the marmalade constantly. Cook for about 20 minutes more.
  • The marmalade is ready when it is thick enough that a spoon leaves a trail at the bottom of the pan.
  • Remove the plate from the freezer. Test the marmalade by placing a spoonful of it on the plate. It should thicken promptly. Prepare an ice water bath.
  • Carefully pour marmalade into a medium bowl, scraping any bits with a spatula. Set the bowl into an ice water bath. Let cool slightly, stirring, about 5 minutes. Cover surface with plastic wrap and let cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 64 g, Fiber 1 g

CITRUS MARMALADE



Citrus marmalade image

Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift

Provided by Liberty Mendez

Categories     Condiment

Time 3h55m

Yield Makes 6 x 455ml jars

Number Of Ingredients 2

1kg unwaxed citrus fruit (we used a mixture of grapefruit, lemons and limes)
2.25kg granulated sugar

Steps:

  • Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
  • Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
  • Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
  • Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
  • Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
  • Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber

CITRUS MARMALADE



Citrus Marmalade image

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. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)

Steps:

  • Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
  • Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
  • Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
  • Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
  • To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

Tips:

  • To make the best citrus marmalade vinaigrette, use fresh citrus fruits. This will give the vinaigrette a brighter, more flavorful taste.
  • If you don't have any citrus marmalade on hand, you can use a combination of orange juice, lemon juice, and a little bit of sugar.
  • Use a good quality olive oil for the vinaigrette. This will help to give the vinaigrette a rich, smooth flavor.
  • If you want a thicker vinaigrette, you can add a little bit of Dijon mustard or honey.
  • You can use citrus marmalade vinaigrette to dress salads, grilled meats, or fish.

Conclusion:

Citrus marmalade vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and can be customized to your own taste preferences. So next time you're looking for a new way to dress up your salad or grilled meats, give citrus marmalade vinaigrette a try. You won't be disappointed!

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