BLOOD ORANGE MARMALADE
Blood oranges are small, sweet, nearly seedless oranges with vivid bright red flesh. They have a slightly floral flavor with berry undertones. Blood oranges are in season from December to June and are available at some supermarkets. Bon Appetit magazine, February 2009.
Provided by Pinay0618
Categories Citrus
Time 1h30m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.
- Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Nutrition Facts : Calories 1079.2, Fat 0.1, Sodium 5, Carbohydrate 279, Fiber 2.2, Sugar 275.2, Protein 0.9
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