Food & Drink

Sara Bradley’s Smoked Orange Marmalade

The perfect addition to a top-notch Old Fashioned

Photo: Courtesy of Freight House


    • 4 lbs. oranges

    • 1 cup Meyer lemon, sliced thin, with pith attached

    • 1 cup lemon, sliced thin, with pith attached

    • 8 cups water

    • 8 cups sugar

    • 1 cup hickory chips


  1. Peel oranges with a peeler, leaving as much pith attached to rind as possible. Slice peels thinly, about ⅛ inch, and set aside. 

  2. Segment the centers of the oranges, keeping only the flesh and juice. Roughly chop and remove seeds.

  3. Mix orange peel, orange segments, and 2 cups of sugar in a non-reactive metal container. 

  4. If using a pit, smoke over hickory for 1 to 2 hours at 250 degrees. If using an electric smoker, smoke oranges and sugar twice, using ½ cup of chips each time, at 250 degrees, for 20 minutes each time. You can also build a smoker on your grill or stovetop.  

  5. While oranges are smoking, slice the lemon and Meyer lemon ⅛ inch thick. Discard seeds.

  6. Mix smoked oranges and juices with lemons, water, and remaining sugar in a large, heavy-bottom pot. Bring to a boil and simmer for 40 to 45 minutes or until fruit has a jelly-like consistency. 

  7. Cool and store in airtight container. It will keep for months in the fridge.

Recipe from Sara Bradley of Freight House in Paducah, Kentucky