First, make the orange marmalde. Place the peel in a pot, cover with water and bring to a boil. Strain, discard the water and repeat.

Using a sharp knife or a food processor, dice or pulse the orange peel to very fine bits.

Return diced peel to pot, pour in just enough water to cover and bring it to a boil. Reduce heat to a simmer; add the erythritol and lemon juice.

Simmer 15 minutes. Meanwhile, bloom gelatin in a couple of tablespoons on cold water.

Peels should now be soft. Remove from heat, let cool 5 minutes.

Stir in bloomed gelatin and stevia. That's your marmalade.

Now, stir in the fish sauce, lime juice, red pepper flakes, and diced chili.

Pour into a glass jar with a tight fitting lid.

Let sauce come to room temperature before refrigerating.