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Halve the orange and squeeze out the juice, keeping it to one side. Scrape out the seeds and membranes and tie them up in a piece of muslin. Cut the peel into strips, as fine as you like, or use a tiny cutter to stamp out hearts or whatever tickles your fancy.
Put the peel and the muslin bag of scrapings in a stainless steel pan with 600ml water. If you have time, leave it to soak overnight.
Bring the pan to the boil and simmer for half an hour or so, until the peel is so soft that it will rub to nothing between finger and thumb. Remove the muslin bag.
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Turn off the heat and add the sugar, stirring until it is dissolved. Bring back to the boil and add the juice and chilli flakes. Boil until the marmalade reaches setting point. (To test for setting point, spoon a few drops of marmalade on to a cold saucer. Leave to cool for a couple of minutes on a window sill, then push the amber puddle with a finger tip. If the surface wrinkles, the marmalade is ready.) Turn off the heat and stir in the gingseng and gold flakes. Let the marmalade stand for five minutes or so.
Stir again and ladle into a clean hot jar (straight out of the dishwasher is fine). Put on the lid and leave to set for 12hours before moving.
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