Tag Archives: blood oranges

Blood Orange Marmalade

A great way to bring a bit of sunshine into what can be the very grey last days of winter is to get busy with making marmalade. Seville oranges are a British favourite, as they are too bitter to use for most purposes, but they do provide a good, sharp breakfast marmalade to wake you up in the morning. However, not everyone is a fan, so I’ve turned my hand to using other citrus that gives a milder result (more being shaken aware than being slapped?), and it just so happened that I got a load of blood oranges delivered recently in my veg box.

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I know that jams, preserves and marmalades can seem like a bit of dark art, and that marmalade in particular is often thought of as being rather daunting. I think it’s really just a matter of patience. In fact, marmalade it is the sort of thing that is perfect to make on a quiet weekend when you’re just pottering around at home, as you spend Saturday juicing the fruit and shredding the peel, then boiling everything up and letting it sit. Then on Sunday, you get to do the “fun bit” with the sugar, engaging in what seems like alchemy to turn a pot of watery orange peel into a sweet, tangy and glowing confection.

I always find that there is something rather therapeutic about peeling and slicing all those orange peels, with the wonderful orange aroma filling the kitchen as you prepare and cook the fruit. All that orange oil being spritzed into the air as you handle the peel does leave you feeling rather invigorated!

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As I was using blood oranges, I was expecting this to really impact on the final marmalade – something rich and red was surely going to be my reward, yes? Some of my oranges had quite dark red skin (a good start) and when I cut into them, I was pleased by the bright red flesh and juice. I was expecting that the resulting marmalade would be a jolly red colour…but in the end, it was a deep shade of orange. A nice colour, just not red. So all in all, just a touch disappointing, but not the end of the world! And of course, the flavour was still fantastic – obviously a strong orange flavour, but without some of that bitterness that you get with Seville oranges, but not the sweet jelly you get when using the very fine peel from sweet oranges. As I had used all of the peel, not just the coloured part, it still had enough of a bitter tinge to balance all the sugar in there.

When making marmalade, you should in theory be able to get a good set using just the peel, sugar and water, and rely on the fruit membranes and pips to give you enough pectin. I’ve made marmalade this way in the past with everything from Seville oranges to grapefruit, but my experience is that you can end up boiling everything for absolutely ages. This can concentrate down the sugar, resulting in a very sweet marmalade, and I think the longer you boil everything, the more of an impact this has on the flavour, and I suspect you probably lose some of the delicate aromatic orange oils (or not – I’m a home cook, not a scientist, so just a theory of mine). So I cheat – I want everything to be done more quickly, and I want a reliable set, so I use half normal granulated sugar and half jam sugar (with pectin). Sure, it makes me a massive cheat, but it works.

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While I bemoaned the lack of a vibrant crimson colour in the final marmalade, I was able to ensure the colour was on the dark side. I used about 100g of dark muscovado sugar rather than white sugar. I think using all muscovado sugar would be too overwhelming, but using about 10% does make it a shade or two more intense, and adds a little extra something to the finished marmalade.

This recipe makes about 5-6 normal sized pots. It’s excellent on hot toast with melted butter, but it has lots of other uses. Try folding it into fruit cakes or sponge cakes for a robust orange tang, or add it to gingerbread and melt to use as a glaze. Or get very creative…add to the shaker and mix into your cocktail of choice. Try a spoonful mixed with gin and then add your tonic…

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To make Blood Orange Marmalade (makes 6 pots):

• 1kg blood oranges (5-6 oranges)
• 500g jam sugar (with pectin)
• 100g dark muscovado sugar
• 400g white caster sugar
• 100ml lemon juice
• small knob of butter (size of an almond)

Day One

1. Wash the oranges. Cut in half and juice them.

2. Take each of the pieces of peel – trim off the membranes on the inside (keep them!) and cut the peel into fine shreds.

3. Measure the orange juice, and top up to 2 litres with water. Add the shredded peel. Collect that various seeds, membranes, any peel offcuts and anything left in the orange juicer (such as pulp) into a piece of muslin, tied securely, and add to the pot.

4. Put the pot onto a medium heat and cover. Bring to the boil, then simmer for around 2 hours until the peel is very soft. When done, turn off the heat and leave to sit overnight.

Day Two

5. Strain the liquid from the pot (keep the shredded orange peel!). Squeeze as much as you can from the muslin bag – this will extract pectin, and you should notice the liquid coming through the muslin a bit thick. Once you’ve got as much as you can from the bag, discard the mush inside.

6. Measure the liquid – if necessary, top up to 1 litre. If you’ve got more, don’t worry – add it all to the pot.

7. Return the liquid to the pot with the peel and the sugar, and place over a medium heat until the mixture comes to a boil. Add the lemon juice and the knob of butter, then keep on a medium heat until it comes to a rolling boil. Skim off any foam that forms, and start to test regularly for a set(*). It’s hard to say how long this takes – it might be 10 minutes, it might be 40 minutes. Just be sure to keep an eye on the marmalade – burnt marmalade is not nice.

8. When you have a set, remove the marmalade from the heat and leave to sit for 12 minutes (it will thicken slightly – this helps to ensure the strands “float” in the marmalade and don’t sink). Decant the hot marmalade into sterilised jam jars and seal(**).

(*) How to check for a set? Chill a saucer in the fridge. Put a little marmalade on the cool plate, and return to the fridge for a minute. Push with your finger – if the marmalade visibly “wrinkles” when you push it, the marmalade is done. If it stays liquid, then cook longer and check again after a few minutes.

(**) How to sterilise jam jars? Wash in hot, soapy water, and then rinse very well – do not dry them. Now place up-side down on the shelf of a cold oven, and heat to 100°C / 210°F for 20 minutes. Remove from the oven using gloves, allow to cool slightly (they should still be warm) and fill with the hot marmalade. You can leave the jars in the oven with the heat turned off until you need them, as this keeps the glass warm, and warm glass is much less likely to crack when you add warm jam (science, eh?). Remember to sterilise the lids by washing in hot, soapy water, then rinsing well and then boiling them in a pot of hot water for a few minutes.

Worth making?  100% yes! This is easy to make, but the result is delicious, and I think so much better than the manmade that you can buy. You can also customise according to your preferences – you can add spices, fresh ginger or even a dash of whisky or brandy to lend a little extra kick.

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Oh Mon Amour! Bitter and Sweet

It’s that time of year when it is simply de rigueur to think pink. Heart-shaped chocolates, cupcakes, biscuits and desserts about. Heck, even emails at work are festooned with cherubs, hearts and flowers to persuade us that getting on top of our administration is somehow wonderfully romantic (is isn’t).

However, I’ve decided to depart from the usual Valentine treats (i.e. sweet and sugary) and instead to try something a little different. As an antidote to all those chocolates, this is just a simple salad to make us feel healthy during these cold, wintery days. And yes, obviously, it is in part hot pink.

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To make this salad, I’ve used ingredients for both colour as well as flavour. It would be easy just to walk around and throw everything that is red into a bowl and suggest it conveys the essence of romance, but I wanted to be more subtle than that.

Most obviously, I’ve used red endive, which add a rich pink colour, but also have a little bitterness to them. What’s love if not occasionally bitter? Then there are pomegranate seeds and segments of blood oranges. Don’t read too much into the “blood” part, but I wanted some fruit that would add sweetness, the oranges providing some citrussy tang and the pomegranate seeds some crunch. In all honestly, I must say  that I was a little disappointed that these oranges were not, well, more “bloody” when I cut them open, but they did turn out to have very pretty orange and red mottling, which actually looked great on the plate. I also put in some aromatic fennel (I’ve been eating a lot of this recently) as well as some crumbled cheddar. I could say the cheese somehow symbolises strength and smoothness, but the reality is – strong cheddar is just brilliant with fennel, and there’s not too much more to it than that!

I finished this off with a simple dressing of olive oil, honey and red wine vinegar, which again balance sweetness, sharpness and smoothness. Finally, the sauce gets a little kick in terms of flavour and colour by adding some oil from a jar of harissa paste. It ended up more orange than pink or red, but the effect was still great.

So that’s really it! This salad is by turns sweet, bitter and sharp, so it has interesting tastes and textures as well as looking quite stunning. You can, of course, tweak the ingredients depending on what you have to hand and your own preferences, but I think the red quality from the endive and fruit is pretty much essential.

Whatever you have planned for tomorrow – dinner à deux or a fun-filled evening with friends – have fun!

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To make a Bitter and Sweet salad (serves 2, of course)

For the salad:

• 2 red endives
• 2 blood oranges
• 1 small fennel bulb
• 50g cheddar
• 2 handfuls pomegranate seeds

For the dressing:

• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon oil from harissa paste or sun-dried tomato paste (optional)

1. Break the endive into leaves, and cut each one into two lengthways. Peel the orange and cut into segments. Slice the fennel into very thin pieces. Slice the cheese and crumble.

2. Build up the salad on two plates – start with the endives, then the fennel, then the oranges, then cheddar and then scatter over the pomegranate seeds.

3. Make the dressing – whisk everything until smooth, then drizzle over the salad.

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