Seville Blood Orange Marmalade

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February 10, 2013

I am the only one in my house that likes marmalade.  But I don’t just like it.  I love it.  I have one shot a year at capturing a little citrus heaven and I don’t want to miss it.  That and I’ve been watching to much Downton Abbey.  That show makes me crave the stuff!  Stephanie A. Meyer of the blog Fresh Tart aptly said that I was a “marmalade dork.”  Le duh.  Besides, everyone needs some sunshine in winter.

This year I’m blending classic Seville oranges, which I’ve never used before, with my favorite blood oranges.  Seville orange peels have an amazing floral aroma that I’ve never tasted in other oranges, but with sour juice.  Most of the flavor is in the peel.  Blood oranges have a lip-smacking raspberry flavor and fantastic maroon colored flesh.  Together the two fruits make a dark red-orange marmalade with a unique fruity flavor and aroma, followed by a towel-snapping bite.

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A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

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