Sicilian Blood Orange Marmalade
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Author Notes: This is a recipe that I adapted from one found in a Sicilian cookbook. It is best for bitter oranges like Sevilles or blood oranges that can benefit from a process that eliminates some of their bitterness. The four day soak eliminates the bitterness and surprisingly, none of the flavor. More than just a marmalade, it is great as a filling in cakes and cookies. - dymnyno
Food52 Review: WHO: Ever-fabulous wine-making, paradise-dwelling dymnyno -- that's pronounced "Diamond Wino" to the uninitiated.
WHAT: Sunset-hued blood orange marmalade.
HOW: A very unusual technique that involves poking holes in the oranges, and then a five day soak.
WHY WE LOVE IT: It's always fun to encounter a new technique. Here, a little patience does most of the work for you, and then said patience is rewarded with a batch of glistening, perfectly bittersweet marmalade. - A&M
Makes 9 cups
- 3 pounds blood oranges
- 3 pounds sugar
- 3 tablespoons lemon juice
- Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.
- Put them in a small pail or large bowl and cover with water.
- Change the water every day for 4 days.
- Drain the oranges and cut in half and remove the seeds (there will be very few).
- Slice them very thinly and turn and slice the other direction so that you mince the oranges.
- Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.
- Cool, and leave overnight to develop color and flavors.
- Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).
- Pour into sterilized canning jars and seal.
- This recipe is a Wildcard Contest Winner!
- This recipe was entered in the contest for Your Best Citrus Recipe
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4 months ago susanm
hi. cant wait to make this! 2 questions:
1. in step 1, the oranges are unpeeled, right?
2. in step 2, do you refrigerate during this soaking process?
thanks!
4 months ago dymnyno
The oranges are unpeeled. I left them out on the counter, but if you have a very warm house or live in a hot climate, refrigerate them.
4 months ago shoestringmama
I finally made this ... found the recipe too late last year! The marmalade turned out very yummy but sadly the color isn't nearly as rich as yours - think it was just luck of the draw on the blood oranges I picked that day. Note to self for the next batch, get a candy thermometer as my meat thermometer shows it'll go to 220 but it never did. And another note to self - use fresh lemon juice. Really glad you posted this recipe and shared this technique. I will make it again. Thank you!
4 months ago Rifka
What is the purpose of the soaking and changing the water? Don't you just lose some juice and flavor? Thank you.
4 months ago dymnyno
The marmalade loses the bitterness, not the flavor!
about 1 year ago ChefJune
I made this marmalade this weekend, and it is SO delicious, I will definitely do it again next year. I have great photo I wanted to post, but I guess the cooks can't do that.
over 1 year ago Hilarybee
Dymnyno do you have process the marmalade in a water bath or just eat it up quickly?
over 1 year ago dymnyno
I process the marmalade in a water bath. (I have a lot of tweeky versions that I made last year before I decided on the one I finally used)
over 1 year ago gingerroot
Congratulations on a well-deserved wildcard, dymnyno! Brilliant, and gorgeous to boot. Looking forward to making a batch.
over 1 year ago dymnyno
Thank you Gingerroot, Can you find blood oranges on Oahu?
over 1 year ago gingerroot
Yes at WF - just picked some up, going to start a batch w/my daughter today!
over 1 year ago arielleclementine
congratulations! what a brilliant technique!
over 1 year ago dymnyno
thank you!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
This looks absolutely fabulous! I so wish I had time to make this to have it for Sunday brunch. Maybe next week... Huge congratulations!
over 1 year ago Darlene Carrigan
Congratulations on the win! I prepped these last week and canned it this past Sunday. We have been enjoying them every morning this week!
over 1 year ago ChefJune
I sure hope there are 3 pounds of blood oranges left at Whole Foods because I dearly want to make this marmalade! Congrats on the win, dymnyno!
over 1 year ago hardlikearmour
hardlikearmour is a trusted home cook.
Congratulations! This looks gorgeous - like liquid garnets - and sounds fantastically delicious.
over 1 year ago My Pantry Shelf
Yum, Mary! This looks delicious. I have never made marmalade, but this looks so beautiful I will have to give it a try!
over 1 year ago documentngdinnr
Oh, this looks splendid. Congrats on the wildcard win!
over 1 year ago TasteFood
This looks great, Mary. Congratulations!
over 1 year ago Midge
Congrats dymnyo! Can't wait to try this.
over 1 year ago TheWimpyVegetarian
Woo-hoo!!!! Congrats, Mare!!!! I'm totally going to make this. It looks and sounds just beautiful!!!! Yay!!!
over 1 year ago dymnyno
Thanks, Susan. (where are Wild Card winners listed on Food52?)
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
We recently brought back the contests archive! You can find it under "Past Contests" on the main Contests page, or here: http://www.food52.com/contests...
over 1 year ago cookinginvictoria
Congrats, dymnyo, on your wildcard win! Love the beautiful picture, and the recipe technique sounds really interesting. Cannot wait to try this!
over 1 year ago Bevi
Congrats - this calls for a trip to my "florist" catch all cabinet!
over 1 year ago Jaynerly
Congratulations!! What a great colour!
over 1 year ago aargersi
Abbie is a trusted source on General Cooking.
Congrats M! Very cool recipe!