This Blood Orange Marmalade recipe helps you dress up whatever dish you’re making. From desserts to salads, to cold cuts and bbq, it’s incredibly versatile! Since it’s not overly sweet and slightly tart and bitter, it feels more adult, and by extension carries a more complex flavor profile.
So it’s been a while….
It’s so good to be back to writing! We took a hiatus because life happened, Alicia and I got engaged! And we moved out! All within 2 weeks, which required tons of planning, scheming, and coordinating with family and friends to orchestrate. Long story short, life moved fast!
I don’t want to say too much on this yet, I want to share with you guys the full story later on this week the way it deserves to be told. But you deserved to know why the hiatus, I feel.
It’s now that things are settling enough to allow the posts and recipe development to continue!
This Blood Orange Marmalade has 2 characteristics, its tart and slightly bitter, and has just enough sweetness to balance out the bitterness. By itself it feels very complex, not traditionally the sugar forward flavors of other marmalades.
But when spread on toast or chicken, or bread pudding, the flavors open up, and you can taste the floral notes as well as the toned down bitter flavors which work so well with savory or sweeter components.
Just add Bourbon
In the spirit of adding booze to things that really benefit from them, you can also add bourbon to this marmalade. Adding a shot of bourbon adds a depth of flavor and a subtle caramel tone to the marmalade. Which again, goes great over toast and goat cheese, savories like chicken, turkey, or paired with cold cuts and bbq.
Here’s the funny thing: paired with savory ingredients, the marmalade will be sweet, you’ll taste the floral notes and the bitterness and tartness will be played down. If you pair it with sweets, I became aware of this when I was developing the Key Lime Bread Pudding, you will appreciate the tartness as a break from the other sweet components.
It’s perfect for Sunday Brunch on top of brie or goat cheese on toast.
Blood Orange Marmalade
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min
- Yield: Makes 1 quart 1x
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This Blood Orange Marmalade recipe helps you dress up whatever dish you’re making. From desserts to salads, to cold cuts and bbq, it’s incredibly versatile! Since it’s not overly sweet and slightly tart and bitter, it feels more adult, and by extension carries a more complex flavor profile.
Ingredients
4 blood oranges (about 1 1/2 lbs.)
3 cups sugar
¼ cup bourbon (optional)
Instructions
Cut the blood oranges in halves or quarters.
Using the grating disk on your food processor, and the blade at the bottom, feed them through the food processor until you have a puree.
Add the puree and sugar to a pot and bring to a boil, stirring as you cook to develop pectin and avoid the marmalade to burn.
Add bourbon (optional).
Cook for 15 minutes or until pectin is developed.
Notes
I like to use a chilled plate and put a dab of the marmalade to test for pectin. If the jam solidifies, its ready. Let it chill and use when you want. It stays good for 2-3 weeks.
- Category: Marmalade
- Method: Marmalade
- Cuisine: American
Keywords: blood orange marmalade, orange marmalade
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.
Did you make a recipe? Tag @CasaLagoTastingRoom on Instagram! I wanna see it!
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