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

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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

  1. 1

    Measure the sugar into a large bowl and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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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