Blood Orange Marmalade

You can never have too many side dish recipes, so give Blood Orange Marmalade a try. For 79 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 298 calories. This recipe serves 8. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. 1477 people have made this recipe and would make it again. Head to the store and pick up strawberries, granulated sugar, port wine, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 24 hours. It is brought to you by Love and Olive Oil. With a spoonacular score of 24%, this dish is not so super. Try Blood Orange Marmalade, Blood Orange Beaujolais Marmalade, and Somewhat Tropical Bread With Blood Orange Marmalade for similar recipes.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Using a very sharp knife, trim and halve oranges. Remove the pithy core of the oranges, discarding any seeds (if there are any). Cut the orange halves into thin slices; halve slices.Secure any seeds and trimmings in a length of cheesecloth; tie it tightly into a bundle.Place chopped oranges and any juices in a medium bowl along with 3 cups water (filtered, if necessary). Submerge the cheesecloth bundle in the liquid; cover and refrigerate overnight or up to 3 days.The next day, prepare canner and wash/sterilize 3 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.Remove the cheesecloth bundle; squeeze out any remaining juices and discard what's left. Pour the soaked fruit and all liquid into a large saucepan along with sugar. Bring to a simmer over medium-high heat and cook, stirring regularly, until it is reduced by more than half and reaches 220 degrees F. You can test the gel of the marmalade by placing a spoonful on a chilled plate. Return to the freezer for 1 to 2 minutes, then check for doneness. If you want a firmer gel, cook for a few minutes longer. When sauce has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.For Strawberry:Add 1 cup chopped strawberries to saucepan along with soaked oranges and sugar. Proceed as directed.For Chianti:Reduce water by 1/2 cup and add 1/2 cup of Chianti red wine to saucepan along with soaked oranges and sugar. Proceed as directed.

 

Step by step:

1. Using a very sharp knife, trim and halve oranges.

2. Remove the pithy core of the oranges, discarding any seeds (if there are any).

3. Cut the orange halves into thin slices; halve slices.Secure any seeds and trimmings in a length of cheesecloth; tie it tightly into a bundle.

4. Place chopped oranges and any juices in a medium bowl along with 3 cups water (filtered, if necessary). Submerge the cheesecloth bundle in the liquid; cover and refrigerate overnight or up to 3 days.The next day, prepare canner and wash/sterilize 3 half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.

5. Remove the cheesecloth bundle; squeeze out any remaining juices and discard what's left.

6. Pour the soaked fruit and all liquid into a large saucepan along with sugar. Bring to a simmer over medium-high heat and cook, stirring regularly, until it is reduced by more than half and reaches 220 degrees F. You can test the gel of the marmalade by placing a spoonful on a chilled plate. Return to the freezer for 1 to 2 minutes, then check for doneness. If you want a firmer gel, cook for a few minutes longer. When sauce has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes.

Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.For Strawberry

1. Add 1 cup chopped strawberries to saucepan along with soaked oranges and sugar. Proceed as directed.For Chianti:Reduce water by 1/2 cup and add 1/2 cup of Chianti red wine to saucepan along with soaked oranges and sugar. Proceed as directed.

Nutrition Information:

covered percent of daily need