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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. —The Editors
Makes 9 cups
3 pounds blood oranges
3 pounds sugar
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