Capture the bright, sun-soaked flavor of summer in every spoonful with Blood Orange Marmalade. This vibrant marmalade showcases the ruby-red color and complex taste of blood oranges—sweet with a tangy, almost berry-like note—making it an extraordinary pantry staple. Spread it on toast or scones, pair it with cheese, or use it as a glaze for meats and seafood for a delicious sweet-and-savory contrast.
Why You’ll Love Blood Orange Marmalade
- Sunshine in a Jar: The jewel-toned color lifts any breakfast plate and brightens the pantry.
- Distinctive Citrus Flavor: Blood oranges bring a layered taste—sweet orange notes with subtle raspberry or cranberry undertones—for a more interesting marmalade than standard orange preserves.
- Balanced Complexity: Sweet and tart harmonize here, with floral or earthy hints depending on the variety of blood orange you use.
- Versatile Ingredient: Beyond toast, use it as a glaze for chicken, pork, or fish, add a spoonful to a cheese board, or fold it into yogurt and desserts.
- Enhances Baked Goods: Its vivid color and lively flavor transform fillings, frostings, muffins, and tarts.
- Special but Simple: The result feels gourmet but is surprisingly straightforward to make at home.
- A Healthful Twist: Blood oranges are naturally sweet and aromatic, allowing you to enjoy robust flavor without excessive sugar.
Blood orange marmalade is a bright, versatile way to add Mediterranean-inspired flavor to breakfasts, snacks, and savory dishes.
What to Serve with Blood Orange Marmalade
The marmalade’s sweet-tart profile makes it adaptable in the kitchen. Try these pairings and uses:
Breakfast Favorites
- Toast & Scones: A classic and effortless pairing.
- Pancakes & Waffles: Spread a layer in place of syrup or alongside butter for a citrus lift.
- Yogurt Parfait: Layer yogurt, granola, and marmalade for a refreshing parfait with bright flavor.
Beyond Breakfast
- Cheese Platter: Pairs beautifully with creamy brie, tangy goat cheese, or sharp cheddar.
- Glazed Meats: Brush onto roasted chicken, pork, or fish for an easy sweet-and-sour glaze.
- Salad Dressing: Whisk a spoonful into vinaigrettes for a citrusy twist.
- Charcuterie & Boards: Offer a small dish of marmalade with cured meats, olives, and pickles for contrast.
- Cocktails: Add a dash to cocktails like mimosas or margaritas for additional depth and sweetness.
Baking Uses
- Fillings & Frostings: Use as a tart or cupcake filling or swirl into buttercream for a bright note.
- Muffins & Breads: Drop spoonfuls into batter for bursts of citrus in every bite.
A spoonful of blood orange marmalade can elevate many dishes—feel free to experiment and get creative.
This recipe yields about three pint-size jars of marmalade.
Blood Orange Marmalade
This jar pictured was stirred after two weeks and enjoyed quickly—we found it irresistible.
Recipe for Blood Orange Marmalade
Blood Orange Marmalade
Nicole Cook
Bright citrus marmalade that’s perfect on toast, as a condiment with meats, or folded into desserts.
Prep Time 20 mins
Cook Time 25 mins
Additional Time 2 d
Total Time 2 d 45 mins
Course Condiments, Sauces and Dips
Cuisine American
Servings 42 tablespoons of marmalade
Calories 63 kcal
Ingredients
- 1 ½ pounds blood oranges
- 1 ½ cups water
- 3 cups granulated sugar
Instructions
- Scrub the fruit with a vegetable brush using hot water and a nontoxic, odorless dish soap.
- Trim the tops and bottoms of the oranges to remove the solid pith disks, quarter the fruit, and remove the central rib and any seeds. Using a food processor with a disk blade, thinly slice the orange quarters.
- Transfer the slices to a large nonreactive pot. If any large pieces remain, puree them in the food processor with ½ cup of the water and add the puree back to the pot. Add enough additional water to just cover the fruit (about another ½ cup; if slicing by hand, use about 1 cup total). Bring to a boil, then remove from heat, cover, and let sit overnight.
- The next day, bring the mixture to a boil again, then remove from heat and let sit overnight once more.
- On the third day, measure the cooled mixture—there should be roughly 3 cups. Return it to the pot, add an equal amount of sugar and the remaining ½ cup of water. Bring to a boil while stirring to prevent burning and cook until the marmalade reaches the gel stage, about 20–25 minutes.
- Remove from heat and let rest 5 minutes, stirring occasionally to release trapped air. Skim any foam from the surface.
- Sterilize jars by submerging them in boiling water. Ladle the hot marmalade into hot, clean 4-ounce or half-pint jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims clean, place lids and screw bands fingertip-tight.
- Process the jars in a boiling water bath, covered by 2 inches of water, for 10 minutes. Turn off heat, remove the canner lid, and let jars rest in the water for 5 minutes. Remove jars and let sit 24 hours, then check seals. Store sealed jars in a cool, dark place for up to one year.
Nutrition Facts
Calories: 63 kcal
|
Carbohydrates: 16 g
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Protein: 0.2 g
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Fat: 0.1 g
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Sugar: 16 g
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Carbohydrates: 16 g
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Protein: 0.2 g
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Fat: 0.1 g
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Sugar: 16 g
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