Sour waffles with blood orange rooibos marmalade

Name: Sour waffles with blood orange rooibos marmalade
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: -1
Ingredients: 3 TSP loose Rooibos tea or 2 tea bags; 6–7 Blood oranges; 1 kg Gelling sugar (1:1); 125 g soft butter; 50 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp salt, 3 eggs (Gr. M); 250 g Flour; 1 TEASPOON Baking Powder; 200 g Schmand; 125 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: -1

3 TSP loose Rooibos tea or 2 tea bags
6–7 Blood oranges
1 kg Gelling sugar (1:1)
125 g soft butter
50 g Sugar
1 package Vanillin sugar
7-10 Tbsp salt, 3 eggs (Gr. M)
250 g Flour
1 TEASPOON Baking Powder
200 g Schmand
125 g Whipped cream
7-10 Tbsp Grease

Directions

1
For the jam, pour 200 ml of boiling water over the rooibos tea and leave to infuse for about 5 minutes. Wash organic oranges hot, dry them and peel them with a julienne chewing tool. Then peel them so that the white skin is removed.
2
Cut out the fillets between the dividing skins and weigh 200 g of flesh. Squeeze juice from the parting skins and the remaining oranges. Measure 400 ml of juice.
3
Mix the tea, orange juice, orange filets, zest and jam sugar in a large pot. Bring to the boil while stirring over high heat. Boil for at least 4 minutes while stirring constantly. Pour hot jam immediately into prepared clean screw-top jars and close them.
4
Let it cool down upside down.
5
For the waffles, whisk butter, sugar, vanillin sugar and 1 pinch of salt with the whisks of the hand mixer until foamy. Stir in the eggs one by one. Alternately stir in flour, baking powder, 125 g sour cream and cream.
6
Preheat and grease the waffle iron. Put 1 1⁄2-2 tbsp. of dough into the waffle iron and bake golden yellow waffles. Bake 8-10 waffles one after the other. Arrange the waffles with the remaining sour cream and jam.
7
Keep the remaining jars of jam in a cool place. It can be stored for 6-9 months.