I have a blood orange cake recipe that I’m dying to try. One of the main ingredients in this recipe is blood orange marmalade.
Blood oranges are everywhere lately, so it seemed appropriate to make my own marmalade.
Once it was finished, I put the marmalade away in its jar.
It wasn’t until I was craving a quick snack that I thought to try it with cheese and a piece of bread. After that snack, all I can say is that this marmalade is my best friend. I love it so much that I almost want to kiss the jar.
It’s so fragrant and sweet–a delightful, happy snack!
Blood Orange Marmalade
- 8 blood oranges
- 4 cups sugar
- 2 tablespoons fresh lemon juice
- 1 cup water
- 3 cardamom pods, bruised with the back of a knife
Cut oranges in half. Squeeze out the juice and keep in a large bowl.
Slice the peel including the pith. Slice according to your preference. Add sliced peel and sugar to juice, cover and let it soak 8 hours or if possible overnight.
Place orange mixture, lemon juice, water and cardamon in a heavy medium pan over low heat and cook, stirring, until the sugar is dissolved. Increase heat to medium and bring to boil. Cook for 7-9 minutes. Remove the cardamom pods, and continue to cook stirring often. Cook until rind is translucent and mixture registers 220 degrees on a candy thermometer about 20 minutes or longer.
Pour the marmalade into clean airtight containers or jars, cover and let cool at room temperature.