Blood Orange Marmalade

Sweet Jezebel's Note:

Blood oranges are small, sweet, nearly seedless oranges with vivid bright red flesh. They have a slightly floral flavor with berry undertones. Blood oranges are in season from December to June and are available at some supermarkets. Bon Appetit magazine, February 2009.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 1.5 cups

• 2 cups sugar, divided
• 1 1/2 cups water, divided
• 1 blood oranges or 1 regular orange, thinly sliced with peel into rounds, seeded if necessary
• 2 1/2 tablespoons fresh lemon juice
• 2 tablespoons campari

Directions:

1. Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel is tender, stirring occasionally, about 30 minutes. Pour into strainer set over medium bowl. Chop orange slices and reserve; discard syrup.
2. Combine remaining 1 cup sugar, 1/2 cup water, and lemon juice in another heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Add chopped orange. Reduce heat to low; cook until orange is very tender and rind is translucent, about 30 minutes longer. Mix in Campari. Transfer marmalade to small bowl and cool. DO AHEAD: Can be made 1 week ahead. Cover and chill.