Blood Orange Marmalade

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Jam and jelly are nice but for me, marmalade is where it is at. With its chunks of candied citrus, marmalade is the perfect topping for toast, muffins and cakes. When slathered on poultry or pork it melts to form a sweet, sticky and tangy glaze that takes an ordinary cut of meat and makes it special. And best of all, marmalade is easy to make. As in so easy that it is a shame to buy it instead of making it yourself.

I recently came into possession of a lot of blood oranges and turning some into marmalade was one of the first things I did. I used a recipe from Epicurious and because I like my marmalades extra chunky (and I had a lot of oranges), increased the amount of fruit called for in the recipe. I also used Grand Marnier as my orange liqueur of choice. You can use your favorite orange liqueur if you prefer or even omit it in its entirety, but I prefer the extra flavor a small amount adds. I also reserve the simple orange syrup that results from the first cooking. It makes for a perfect glaze for sugar cookies or pound cake and makes for a refreshing spritzer when combined with tonic water. And the marmalade? It is delicious and you can eat it on anything and everything. I’ll never go back to buying it again.

BLOOD ORANGE MARMALADE

2 cups sugar, divided
1 1/2 cups water, divided
3 blood oranges, seeded and thinly sliced with peel into rounds
2 1/2 tablespoons fresh lemon juice
2 tablespoons Grand Marnier or other orange liqueur

  • Combine 1 cup of the sugar, 1 cup of water and the orange slices in heavy medium saucepan.
  • Bring to simmer over medium heat, stirring until sugar dissolves.
  • Reduce heat to low and cook until orange peel is tender, stirring occasionally, about 30 minutes.
  • Pour into strainer set over medium bowl. Reserve the syrup for another use and finely chop the orange slices.
  • Combine remaining 1 cup of sugar, 1/2 cup of water and the lemon juice in another heavy medium saucepan.
  • Bring to simmer over medium heat, stirring until sugar dissolves.
  • Add chopped orange. Reduce heat to low then cook until orange is very tender and rind is translucent, about 30 minutes longer.
  • Remove from the heat and stir in the Grand Marnier. Transfer the marmalade to small bowl and allow to cool completely before refrigerating for up to one week.

Yield: About 1 1/2 cups

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One thought on “Blood Orange Marmalade

  1. […] more of a guideline so feel free to use whatever marmalade you have on hand. I used my own homemade blood orange marmalade but a lemon marmalade would also be good. You can also use whatever chicken parts you prefer. It is […]

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