With the help of a peeler, peel the zest off the oranges' surface, being careful to leave the white part behind. For our recipe we’ll need 50 g of orange zest, but I peeled it all and used the remaining zest slices in cocktails, but you could caramelize them and cover them with chocolate for example or use in many other recipes.
Finely chop 50 g of orange zest.
Remove the white part from the oranges and grossly chop the oranges. You'll have about one kilo and a half of orange left at this stage.
Add to a saucepan the orange zest, the grated ginger, 30 ml of water and 100 g of sugar and cook it in high heat until the sugar is golden. Careful not to burn it.
Reduce the heat to medium. Add the oranges, the cinnamon stick, the opened and scraped vanilla bean, the rest of the sugar and the water to the pan.
Cook the marmalade for about one hour or until the orange pieces will start to dissolve.
Blend slightly with an immersion blender.
Transfer the hot marmalade into mason jars, seal them and let them cool upside down under a blanket or towel so that the jars will seal properly.
Store in a dark and cool place. When opened, store the marmalade jar in the refrigerator.