Blood Orange & Port Marmalade

 

Blood Orange & Port Marmalade 1

Second marmalade recipe of the year and I’ve already made another, which I’ll be sharing with you soon. What can I say, I’m obsessed.

Blood Orange & Port Marmalade 2

We’re already over the first month of the year, which I’d rather not repeat and already over a week into February. Little things in life bring excitement and one of those for me is food. This time of year, certain citrus fruits are available for a short time only and this year in particular I’ve been making sure I make the most of it. This weeks highlighted citrus is the Blood Orange.

Blood Orange & Port Marmalade 3

These oranges were the bloodiest I’ve ever had and each revealed a gorgeous coloured interior. I decided to make a Blood Orange and Port Marmalade with them and although the batch only yielded 2 jars it was well worth the time making it.

Blood Orange & Port Marmalade 4

This marmalade leans to the sweeter side of marmalade and is loaded with flavour. The colour is incredible, the deepest and reddest of red. The season is so short for these beauties so making a few jars of this should last you a good few months. 

Blood Orange & Port Marmalade 5

 

Blood Orange & Port Marmalade

Blood Oranges make for a stunning crimson hued marmalade. It's sweet with a slight hint of spice from an old ages Port. 

Course: Breakfast
Servings: 4 small jars
Prep time: 30 min

Ingredients

  • 3 Large Blood oranges
  • 1 Large Lemon
  • 250 ml Water
  • 125 ml Tawny Port aged
  • 250 grams Caster sugar

Instructions

  1. 1. Remove the outer rind from the oranges and the lemon with a vegetable peeler and slice into thin strips. Place in a preserving pan. 

    2. Squeeze the juice and any pulp from the oranges and lemon into the preserving pan also.

    3. Add the water and port to the preserving pan and bring to a boil over a high heat, reduce the heat and simmer gently for 30 minutes.

    4. Add the sugar and bring to the boil rapidly for about 15 minutes, stirring frequently. Place a sugar thermometer into the pan and once the mixture reaches 105C continue to boil gently for 10 minutes.

    5. Remove from the heat, ladle into warm, sterilized jars cover with wax discs and seal.



Notes

  • Recipe adapted from The Complete Book of Small Batch Preserving - Ellie Topp and Margaret Howard.
  • Once opened store in fridge.

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