Sicilian Blood Orange Marmalade
dymnyno

Photo by James Ransom
- Serves
- 9 cups
This is a recipe that I adapted from one found in a Sicilian cookbook. It is best for bitter oranges like Sevilles or blood oranges that can benefit from a process that eliminates some of their bitterness. The four day soak eliminates the bitterness and surprisingly, none of the flavor. More than just a marmalade, it is great as a filling in cakes and cookies.
Ingredients
- 3 pounds blood oranges
- 3 pounds sugar
- 3 tablespoon lemon juice
Featured Video
WHO: Ever-fabulous wine-making, paradise-dwelling dymnyno -- that's pronounced "Diamond Wino" to the uninitiated.
WHAT: Sunset-hued blood orange marmalade.
HOW: A very unusual technique that involves poking holes in the oranges, and then a five day soak.
WHY WE LOVE IT: It's always fun to encounter a new technique. Here, a little patience does most of the work for you, and then said patience is rewarded with a batch of glistening, perfectly bittersweet marmalade.
Directions
- Step 1
Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.
- Step 2
Put them in a small pail or large bowl and cover with water.
- Step 3
Change the water every day for 4 days.
- Step 4
Drain the oranges and cut in half and remove the seeds (there will be very few).
- Step 5
Slice them very thinly and turn and slice the other direction so that you mince the oranges.
- Step 6
Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.
- Step 7
Cool, and leave overnight to develop color and flavors.
- Step 8
Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).
- Step 9
Pour into sterilized canning jars and seal.