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, at specialty foods stores and farmers markets, and from melissas.com.
Ingredients
Makes about 1 1/2 cups
Step 1
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.
Step 2
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.
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Reviews (6)
Back to Top可可Nib的我也做了这个蛋糕。它的out hard as a rock and I am now going out to buy orange marmalade. I am crossing my fingers for the rest of the cake...
maggiebnyc
1/22/2011
This was delicious for the purpose in which it was intended, as part of the Cocoa Nib, Chocolate, and Citrus Dacquoise (fancy cake) recipe. I'm not sure what I would use this on besides the cake. I bet it would be good baked on top of a white cheese of some sort and smeared on crackers. Make sure you watch this while it is cooking. I had to make two batches because I burned the first while I hopped in the shower. I think the Campari gives this an extra special flavor. Not sure what I'll do with the rest of the bottle though.
AmyBanana
11/28/2010
I used this for the Cocoa Nib, chocolate & citrus dacquoise - not as a marmalade. It was a delicious flavour in the cake but the rind went way too hard and I had to cut it off. I think the second cooking time should have been much less. I also used grand marnier as I don't care for campari.
Anonymous
Victoria BC
11/19/2010
My family and friends loved this. I also used Grand Marnier and the second time I made it I couldn't find blood oranges so I used plain navel oranges. Still great!
magdalenagirl
Pittsburgh
10/2/2010
Intense orange flavor. I didn't have a problem with it...it's a bit runnier than the store bought marmalades and has a more intense flavor.
kenyee
Boston, MA
2/18/2009
I followed the recipe with the only exception being that I added Grand Marnier since I didn't have Campari. The result was marmelade that was so hard you couldn't put a spoon in it. What happened?
pianogirl1
2/8/2009
