This marmalade has a gorgeous, purple-crimson hue. The flavor is a bit sweeter than traditional marmalade, with notes of raspberry and wine. It would be absolutely delicious sandwiched between layers of almond or polenta cake, or try it with cornmeal biscuits. A jar would make a great Valentine's Day gift.
Recipe loosely adapted from Better Homes & Gardens
Blood Orange Beaujolais Marmalade
About This Recipe
|Yield:||Makes 6 cups, or 6 half-pint jars|
|Active time:||1 hour|
|Total time:||1 1/2 hours|
|Special equipment:||food processor|
|This recipe appears in:||Preserved: Blood Orange Beaujolais Marmalade|
- 5 cups sugar
- 6 small to medium blood oranges
- 1 cup Beaujolais or other light-bodied red wine
- 1/8 teaspoon baking soda
- 4 tablespoons plus 1 1/2 teaspoons regular powdered fruit pectin
- 1/4 teaspoon unsalted butter
Measure the sugar into a large bowl and set aside.
Wash the blood oranges and remove the rind in quarters. Thinly slice the rind lengthwise, then roughly chop them crosswise into smaller pieces. Transfer the rind to a large pot and add the wine, baking soda, and 1 1/4 cups of water. Bring to a boil over medium heat, cover, reduce the heat, and simmer until the rinds have softened, 15 minutes.
Meanwhile, coarsely chop the oranges and remove any seeds. Transfer the oranges to a food processor and pulse until the orange pieces are broken up but still chunky, about 8 pulses. Add the oranges to the pot with the rind and bring to a simmer. Simmer, covered, 15 minutes.
Measure the mixture. You should have about 5 cups. (If you have less, add a bit more wine. If you have more, discard the extra.) Stir in the pectin and butter and bring to a boil over high heat, stirring constantly. Add the sugar all at once and return the mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute.
Remove the pot from the heat and skim any foam from the surface of the marmalade with a cold metal spoon. Ladle the marmalade into hot sterilized jars and process them in a hot water bath for 10 minutes.