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.
4 blood oranges (about 1 1/2 lbs.)
3 cups sugar
¼ cup bourbon (optional)
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.
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