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Maple Whiskey Orange Marmalade

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

This recipe features locally produced products from 9 Bean Rows.

Read more on eating and cooking locally at Kristin’s blog The Intentional Minimalist.

This recipe is also featured in the article Northern Michigan Food: Maple Whiskey Marmalade Madness.


  • Oranges
  • Crown royal maple whisky
  • Local maple syrup


Turn crock pot on high. Wash ten large oranges, zest two cups of orange zest and place in crock pot. Remove seeds, remove orange sections from the ten oranges and place orange sections in crock pot. Add one half cup maple syrup, one cup water, stir well, cover crock pot and cook on high for two hours.

Blend marmalade with hand blender directly in crock pot. Cover and cook on low for eight hours.

Add one half cup whisky, stir well, cook on high uncovered for two hours.

Turn off crock pot. Stir marmalade and jar in glass jars with tight fighting lids. Store in refrigerator and use within one week or freeze.