+
0 (0)

Sauces and Condiments

Blood orange marmalade

Blood orange marmalade
Mel Melcon / Los Angeles Times

We had just spent several days in a small village in the Tunisian desert, where camels outnumbered cars. Traveling in an ancient Volkswagen bug, my husband and I, college students down to our last few dinars, headed to Tunis, where ... Read more

Total time: 1 hour 10 minutes, plus overnight standing time | Makes two half-pint jars
  • 6 blood oranges (may vary, to make 1 1/2 cups peel and 2 cups pulp)
  • 1 1/2 cups water
  • Sugar (about 2 to 2 1/2 cups)

Step 1Wash the oranges. Remove the outer peel with a vegetable peeler and cut it into thin slivers. You should have about 1 1/2 cups sliced peel.

Step 2Cut away the white pith from the outside of the oranges. Cut the oranges into quarters, remove any inner pith and seeds, then cut into half-inch pieces. You should have about 2 cups cut-up oranges.

Step 3Combine the slivered orange peel, orange pulp and water in a 4-quart saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Cover and refrigerate 12 to 18 hours.

Step 4Measure fruit and liquid and add three-fourths cup sugar for each cup of fruit mixture. Stir well to combine.

Step 5Bring the mixture to a simmer and cook over medium heat to the jelly point (220 degrees), about 35 to 45 minutes. (Or test by placing a small amount on a chilled plate to see how it will set upon cooling.) If the marmalade seems to be simmering too hard, reduce the heat to medium low. Stir occasionally to prevent sticking.

Step 6Remove the marmalade from the heat and skim off any foam. Ladle into clean jelly jars, filling to one-half inch from the top. Wipe the rims and seal. Cool, then refrigerate.

Note: From Donna Deane, Times Test Kitchen director. This recipe is for a small batch of marmalade made without processing in a hot-water bath, so the finished jars should be refrigerated.

HAVE YOU TRIED


Rainbow Curry Rice Noodles
Rainbow Curry Rice Noodles

Chocolate-hazelnut swirl ice cream
Chocolate-hazelnut swirl ice cream

Maple baked apples with dried fruit and nuts
Maple baked apples with dried fruit and nuts

Dorothy Lamour's cantaloupe salad
Dorothy Lamour's cantaloupe salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Zehug (chile-garlic relish)
Bonito flakes and konbu seaweed dashi
Basic romesco sauce
Orange-olive tapenade