Blood Orange Marmalade

Name: Blood Orange Marmalade
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 1/2 cups
Ingredients: 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

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Recipe by Pinay0618

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.

READY IN: 1hr 30mins

YIELD: 1 1/2 cups

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.

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