5.21.2013

 {Marmalade In May}






I have this thing for marmalade. 

Maybe it has something to do with growing up in South Florida, you know - Florida Oranges. Whatever the reason may be, I love the sweet punch of the citrus and the bitter almost sour taste of the rind. It's extremely versatile too on cakes, ice cream, poultry, pork, and of course toast.

Bottom line: you can't go wrong with this stuff.

Blood Oranges are really beautiful right now and extremely delicious. Their a bit more tart than your average orange but they make for a great marma'. 


- J

    Blood Orange 
   Marmalade          
    ................................................................
          3 blood oranges,halved 
            1 Tbsp lemon juice 
            1 cups sugar 
            2 cups water 
            A pinch of Kosher Salt 


 Add the thinly sliced orange halves to a large pot with 2 cups of water. Over high heat 
bring to a boil then add the sugar & salt, stirring until dissolved; reduce to a simmer. Cook for up to 1 hour or until the marmalade is of thick consistency and amber color. Cool & store for up to 2 weeks.


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