THIS IS A REPOST....... blood orange season is coming to an end...quick!
I promise this is the end of the Blood Orange obsession ... until next season, this Bitter blood orange and campari marmalade - and why not - is a Women's Weekly recipe
Bitter blood orange and campari marmalade
1 kilogram (2 pounds) blood oranges
6 cup (1.5 litres) water
6 cup (1.3kg) white (granulated) sugar
1/2 cup (125ml) campari
Method
Bitter blood orange and campari marmalade
1 Cut unpeeled oranges in half; slice halves thickly, reserve seeds. Tie seeds in muslin.
2 Combine fruit, muslin bag and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until rind is soft. Discard muslin bag.
3 Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until marmalade jells when tested. Stir in Campari.
4 Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.
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Comments 3
Good grief Lorrie! I made this on the weekend and it’s sensational. My family love it even though they’re not marmalade fans. Thanks grrrl!
Author
I think it’s the Campari Pen. XX
True story – a visiting movie star and his wife took a couple of my production crew to Tetsuya’s for a thank you dinner. When desserts were offered the wife refused a blood orange dish because she was a vegetarian.