Ingredients and Weight:
- Blood oranges: 2 kg (4 lbs)
- Sugar: 1 kg (2 lbs)
- Water: 1 cup
- Freshly grated orange zest: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash and cut the blood oranges in half. Squeeze out the juice and set it aside.
- Cut the peels into thin strips (julienne).
- In a large pot, combine the orange peels, sugar, water, and orange zest.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 1-2 hours, or until the marmalade has thickened and reached the desired consistency.
- Pour the hot marmalade into sterilized jars and seal tightly.
Nutritional Information:
- Calories: 250 per 2 tablespoons
- Sugar: 54g
- Vitamin C: 50mg
Dish Characteristics:
- Tangy and sweet flavor
- Vibrant blood orange color
- Thick and spreadable consistency
User Comments:
- "This marmalade is amazing! The blood orange flavor is so unique and refreshing."
- "It's the perfect balance of sweet and tart, and the texture is just right."
- "I love that it's so versatile - I can use it on toast, scones, or even ice cream."
- "It's the perfect way to add a touch of sophistication to any breakfast or tea party."
- "I've been making this marmalade for years, and it's always a hit with my guests."
Special Precautions and Tips:
- Use a sharp knife to cut the orange peels to avoid bitterness.
- If you don't have a candy thermometer, a good rule of thumb is to cook the marmalade until it coats the back of a spoon.
- Store the marmalade in a cool, dark place for up to 6 months.
