Tiny Batch Blood Orange Marmalade
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 33.1
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
View full nutritional breakdown of Tiny Batch Blood Orange Marmalade calories by ingredient
Introduction
A teeny tiny batch of Blood Orange and Ginger Marmalade is great for Sunday brunch, and uses up the last two fruits in the bag! A teeny tiny batch of Blood Orange and Ginger Marmalade is great for Sunday brunch, and uses up the last two fruits in the bag!Number of Servings: 32
Ingredients
-
½ lb blood oranges (approximately 2)
1 ½ cups water
1 ¼ cups superfine (or granulated) sugar
1 tsp fresh grated ginger
1 tsp vanilla extract
Tips
Adapted from http://foodinjars.com/2012/01/small-batch-blood-orange-marmalade/
Directions
Trim away both ends of the oranges and slice them in half lengthways.
Using a very sharp knife, trim away the core of the oranges and pluck out any seeds that you find. Set the cores and the seeds aside. Not all blood oranges have seeds, so don’t stress if you don’t find any.
Cut the orange halves in half (so you have quarters), then slice quarters into thin slices. Go as thin as you can manage.
Bundle up all those seeds and pithy cores in a length of cheesecloth and tie it tightly so that nothing can escape.
Put chopped oranges in a medium bowl and cover with water. Tuck the cheesecloth bundle into the bowl and cover with plastic wrap and refrigerate overnight.
Remove the cheesecloth bundle and add the sugar and ginger.
Bring the marmalade to a simmer and cook until it reads 220 F on a thermometer
Take the pan off the heat and let it cool for 2 minutes, stir in the vanilla and pour into prepared jars.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
Serving Size: Makes ~2 cups, 32 (1 tbsp) servings
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Using a very sharp knife, trim away the core of the oranges and pluck out any seeds that you find. Set the cores and the seeds aside. Not all blood oranges have seeds, so don’t stress if you don’t find any.
Cut the orange halves in half (so you have quarters), then slice quarters into thin slices. Go as thin as you can manage.
Bundle up all those seeds and pithy cores in a length of cheesecloth and tie it tightly so that nothing can escape.
Put chopped oranges in a medium bowl and cover with water. Tuck the cheesecloth bundle into the bowl and cover with plastic wrap and refrigerate overnight.
Remove the cheesecloth bundle and add the sugar and ginger.
Bring the marmalade to a simmer and cook until it reads 220 F on a thermometer
Take the pan off the heat and let it cool for 2 minutes, stir in the vanilla and pour into prepared jars.
Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
Serving Size: Makes ~2 cups, 32 (1 tbsp) servings
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.