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Blood orange marmalade

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Ingredients for 1 servings:

  • 1 kg orange(s) (blood), untreated
  • 750 g gelling sugar, 1:1
  • 3 tbsp Campari

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the oranges and peel a thin layer of zest. Then segment the oranges. Puree half of them. Mix the orange puree, pulp, peel pieces, and gelling sugar and let it steep for about 12 hours. Then boil gently for about 4 minutes. Stir in the Campari, pour into glasses, and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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