These look like grapefruit but I promise they aren’t–they’re oranges! Cara cara oranges, to be specific.
Cara cara oranges are a seasonal treat that make winter worth wading through. They are sweeter and less acidic than a typical orange, and they have an unusual deep blush color. Marmalade made with cara cara oranges is one of the prettiest things I can think of to brighten up a cold winter morning.
If cara cara oranges aren’t available where you live, any sort of orange or clementine zest can be used in this recipe instead.
I used up all of my flavored salt recently, and I’ve been meaning to make more. Here it is! I love the template for citrus-herb salts that Autoimmune Wellness published, and this recipe uses that base. I’ve also been very excited to use some new smoked salts that I got, so I decided to tweak their recipe further to give this one smoky undertones.
This salt is tasty as an addition to dry rubs for meat. It’s also great on its own, particularly on things with a deeper flavor, like beef and lamb.
- Zest of one cara cara orange
- 1/2 cup sea salt
- 1 tsp smoked salt
- 1 heaping Tbsp of chopped sage
- Preheat your oven to 200° and line a tray with parchment paper.
- Combine the zest, sage, smoked salt, and 3 Tbsp of the sea salt in a spice grinder or small food processor. Pulse until components are just mixed, but not so long that they form a paste.
- Pour the zest-herb-salt mixture into a bowl, and add the remaining sea salt. Mix well with your hands, breaking up clumps as you go. Spread the salt in a thin layer on your prepared tray and bake until the salt is dry, about 30 minutes.