There is something poetic about oranges in winter. We squeeze them for juice, for brunch, for a fresh start to the day. And then what? The peels remain. Fragrant, colorful, full of essential oils and possibilities.
At Lasagnariet, we look at those leftovers and see not waste, but the beginning of something new. Because life is made of layers — and so is good cooking.
This orange marmalade was born exactly like that: from squeezed orange leftovers. A simple, honest transformation. A small act of respect for the food production chain.
First, a Very Important Note About Oranges
If you are using the peel, make sure your oranges are natural, untreated, and without wax coating or chemical preservatives. Most commercial citrus fruits are coated to preserve shine and shelf life. That’s fine for juice. Not ideal for marmalade made from the peel.
Choose organic or explicitly untreated oranges.
In our case, we were lucky. We received natural oranges directly from our Zio Giovanni in Sicily. Sun-ripened, fragrant, imperfect in shape, perfect in flavor. When you start with fruit like that, you already know the result will carry a bit of sunshine inside the jar.
The Recipe
Here is the exact proportion we used:
460 g orange peels (from squeezed, untreated oranges)
460 g pectin sugar
920 g water
1 star anise
1 bay leaf
For a top-notch upgrade at the end:
A few drops of Tabasco
2 tablespoons apple vinegar
Yes. Tabasco. Just a few drops. You won’t taste “spicy.” You’ll taste depth.
The star anise brings warmth. The bay leaf adds subtle herbal notes. The apple vinegar balances the sweetness. And the tiny touch of Tabasco? It wakes everything up quietly.
For the full cooking process — slicing, soaking, boiling, timing — visit our Instagram profile
@Lasagnariet. We show every step there.
Not Just for Breakfast
This marmalade is not only for your morning toast.
It’s perfect on a cheese plate, especially with aged hard cheeses or creamy soft ones. Sweet, bitter, salty — that balance is magic.
It works beautifully in a cheesecake, folded gently into the filling or brushed on top as a glossy citrus layer.
It adds personality to pies, especially simple buttery ones where citrus can shine.
And of course, warm pancakes with a spoon of this marmalade on top — that’s comfort food in its purest form.
Simple ingredients. Layered flavors. No shortcuts.
Circular Thinking in Practice
Reducing food waste and optimizing resources are not trends for us. They are daily practice. As described in our sustainability commitment
Lasagnariet – english
, we strive to minimize food waste by optimizing processes, portions, and raw materials.
Our takeaway restaurant in Stockholm is built around homemade food and conscious choices. We cook from scratch. We plan carefully. We respect ingredients. We aim to reduce our negative environmental impact by focusing on quality instead of just profit.
Because sometimes sustainability starts with something very small.
Like an orange peel that refuses to be wasted.
