Blood Orange Marmalade
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 6 blood oranges
- 6 navel oranges, supremed*
- 2 cups sugar
- 1 cup water
- 2 lemons, juiced
- *To supreme a citrus fruit, start at the top of the fruit, cutting each orange downwards through the peel and pith, following the contour of the fruit to remove all of the peel and pith. With a paring knife, carefully remove the citrus supremes, cutting between the membranes.
With a sharp peeler, remove the zest of three of the blood oranges, removing only the zest and not the white pith. Once peeled thinly, slice zest and add to a saucepan. Quarter all the oranges and remove any visible seeds. Pulse in a food processor until blended but not smooth (no large pieces of orange). Transfer to saucepan. Add the remaining ingredients and simmer until thick and starting to bubble, about one hour.
To test the setting point for the marmalade, remove it from heat and spoon onto a cold plate from the freezer, then return to the freezer for one minutes. Touch the marmalade with your finger. The marmalade has set when the thickened surface wrinkles slightly. If it’s too thin, keep cooking; if it’s too thick, add some water to thin it out.