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| Blood Orange Marmalade |
Ingredients
1 cup thinly sliced, seeded [if necessary] blood oranges
1/4 cup thinly sliced, seeded oranges
2 1/4 cups water
2 1/4 cups sugar
Method
Combine the sliced oranges and water in a large pot. Bring to a boil and cook
rapidly for 20 minutes or until tender. Add the sugar and cook over low heat,
stirring until the sugar dissolves. Turn up the heat and boil rapidly about 40 minutes
until the bubbling stops and the fruit becomes opaque, or until a candy thermometer
reads 220°
Remove from the heat, skim the foam from the surface and let cool for 5 minutes.
Stir to distribute the fruit throughout the syrup. Cool completely. The marmalade
can be stored in the refrigerator for 5 days.
1 cup thinly sliced, seeded [if necessary] blood oranges
1/4 cup thinly sliced, seeded oranges
2 1/4 cups water
2 1/4 cups sugar
Method
Combine the sliced oranges and water in a large pot. Bring to a boil and cook
rapidly for 20 minutes or until tender. Add the sugar and cook over low heat,
stirring until the sugar dissolves. Turn up the heat and boil rapidly about 40 minutes
until the bubbling stops and the fruit becomes opaque, or until a candy thermometer
reads 220°
Remove from the heat, skim the foam from the surface and let cool for 5 minutes.
Stir to distribute the fruit throughout the syrup. Cool completely. The marmalade
can be stored in the refrigerator for 5 days.
