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Blood Orange Beaujolais Marmalade
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 |
Ingredients
- 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
Procedures
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1
Measure the sugar into a large bowl and set aside.
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2
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.
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3
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.
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4
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.
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5
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.
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