How to make Apricot And Orange Marmalade -

Sweet spread with apricot and orange.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Dried apricots (सूखी खुबानी), Oranges (संतरे)

Cuisine : Portuguese

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Pineapple Raisin Chutney Prawn Balchao How to make Desi Ghee Aalch Chutin

Apricot And Orange Marmalade

Apricot And Orange Marmalade Recipe Card


Portuguese cuisine is the result of many Mediterranean influences. It is best known for seafood. A wide variety of spices are used which give the Portuguese cuisine its distinct taste.   These spices include piri piri (small, fiery chillies) and black peppercorns, as well as cinnamon, vanilla and saffron. Olive oil forms the basis of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic, and herbs like bay leaf and parsley are used in plenty.


Portugal formerly had a large empire and its cuisine was not only influenced by others but it also left its influence on other cuisines such as Brazilian cuisine, which offers its own versions of Portuguese dishes, such as feijoada and caldeirada (fish stew). Other Portuguese influences can be seen in the Chinese territory of Macau (Macanese cuisine) and in the Indian state of Goa where dishes such as vindalho (a spicy curry also called vindaloo), show the use of vinegar and garlic.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Apricot And Orange Marmalade Recipe

  • Dried apricots chopped 20-25

  • Oranges

  • Orange thick skinned 1

  • Sugar 2 cups

  • Lemon juice 2 tablespoons


Step 1

Take the apricot pieces in a pan, add two cups of water and cook till soft.

Step 2

Halve the orange. Thinly slice and chop one half along with the skin and add to the apricots and continue to cook. Remove the skin of the rest of the orange, chop and add.

Step 3

Add sugar and continue to cook, stirring continuously, till the sugar dissolves and the mixture begins to thicken. Add lemon juice so that the sugar does not crystallise when the marmalade cools.

Step 4

Do not cook till the mixture begins becomes too thick for it will thicken more when cooled.

Step 5

Store in airtight bottles.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.