In the wintertime, the trees surrounding our Test Kitchen in Napa, California are brimming with fresh oranges, mandarins, and lemons! What do we do with all of this fruit? Make microwave marmalade, of course! Microwaving at a lower power setting helps prevent that overcooked taste you might find in other marmalades. It softens the orange peel and preserves moisture, proving that sometimes, slower is better in microwave cooking.

Enjoy this marmalade on toast, pancakes, oatmeal, in a cheese platter, with rice pudding, in a ham sandwich, or as a glaze for chicken drumsticks. It’s a perfect, citrusy addition to various dishes.

All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.