Fermented marmalade

This recipe is so easy and versatile. Once made, use it as straight forward marmalade on kombucha bread or use it as a marinade on meat dishes.

Peel the orange and keep aside about 1/4 of the rind for the final marmalade.
Separate the orange segments and add these and 3/4 of orange peel and place in a pan with 200 mls of water.
Bring to the boil and then lower heat to a simmer. Allow the mixture to simmer until the orange segments are soft and lack substance (1-2 hours).
Remove the orange leftover pieces and rind (use them to make SCOBY juice). You are now left with the orange juice mixture.
Cut the 1/4 of orange peel into fine strips.
Add the strips and the sugarcane sugar to the orange juice mixture and heat gently on a simmer until the rind softens a little (20-30 minutes).
Remove from the heat and leave to cool down.
Bring 100 mls of water to boil then turn of the heat and add the 2 tsps of Kanten powder. Stir until all the Kanten powder is dissolve. As this mixture cools it become a gel. Add the Kanten mix to the marmalade just as it is turning to a gel, stir well and leave to completely cool down.
Add the 5 mls of Kombucha and stir again until the kombucha is thoroughly combined into the marmalade.
Enjoy!

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