Blood Orange Marmalade

After countless posts complaining about the lack of spring, the weather channel informs me that we will have warm(er) weather this week, possibly even up to the 70’s. EEEK I’m so excited! To celebrate, I decided to make some gorgeous blood orange marmalade.

Full disclosure, I’ve never made marmalade before, and I’ve been thinking about it for awhile. It’s typically so sticky sweet that I only ever want it in the mid afternoon, so I forget about it as soon as it enters my mind. When we lived in the UK it was a regular part of table service, but in the US, not so much.

Anyway, I bought some blood oranges the other week, and we’ve been eating them everyday, so I realized a couple days ago I was going to have to reserve some to make this marmalade.

This recipe really is easy, doesn’t take a lot of time, and is simple to incorporate your child’s cooking wishes.

This is what you’ll need

2 cups sugar

1.5 cups water

2 blood oranges, sliced really thin (including rind)

2 tbsp fresh lemon juice

2 tbsp grand marnier

That’s it!!!

This is what you do.

Add 1 cup of sugar and 1 cup of water to a saute pan. Place on medium-low heat and have your child stir while you thinly slice the blood oranges.

When the sugar is dissolved, add sliced oranges and stir every once in a while, reducing the heat to low. Keep on the heat for 30 minutes.

During this 30 minutes, sanitize your jar. Since this recipe tends to make about 1.5 cups of marmalade, I only needed 1 jar. I used a hinged mason jar, and to sanitize, I placed in the dishwasher with no soap.

When the 30 minutes are up, strain the blood oranges out of the syrup. Reserve the syrup for another recipe or purpose (like Blood Orange Martinis, or Blood Orange Margaritas OR Blood Orange Shirley Temples). Chop up the cooked blood oranges into small pieces.

In same saute pan, add 1/2 cup water, 1 cup of sugar and 2 tbsp of fresh lemon juice (about 1 whole lemon squeezed well). Add chopped oranges and simmer for 15-20 minutes, or until orange rinds become translucent.

Remove from heat and stir in grand marnier. Scoop the oranges into your sanitized jar and then pour in the liquid. Let cool completely before you close the jar.

blood orange marmalade

If you have sanitized properly this should keep in your pantry for about 4 months, will keep in your fridge for 3 months and keep in the freezer for 2 months.

Note to (my)self.  I think the last whole cup of sugar was a little too much. To all you readers out there, only add 3/4 cup. Your teeth may thank me.

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About emellt

I love all things food and my plan is to my children feel the same way, one meal at a time. By sharing my recipes, activities and adaptations of others, I hope to get my, and your kids in the kitchen!
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2 Responses to Blood Orange Marmalade

  1. Pingback: Apricot-Papaya-Chili Jam | Zara's Hungry

  2. Pingback: Thumbprint Cookies with Strawberry Cardamom Jam | Zara's Hungry

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