Blood oranges are rich, sweet and have a gorgeous deep red pulp with a slight berry-like taste. They make a wonderful marmalade, especially with a splash of Grand Marnier to really bring out the orange flavour.
Like other citrus fruits, they are an excellent source of vitamin C and are high in antioxidants.
400g blood oranges (include ½ lemon)
120g water
250g raw sugar
45g Grand Marnier
Wash fruit, cut into pieces and remove pips. Peel away some of the rind if you like, depending on how much you want in your marmalade. If fruits are very pithy, discard some. If fairly thin skinned, don’t bother.
Place fruit and peel in TM bowl. Chop 6 sec/speed 6. Scrape down sides and chop a further 3 sec/speed 6. Repeat if necessary to reach your preferred chunkiness.
Add water. Cook for 25 min/105°C/REVERSE soft speed. Add sugar and cook for 15 min/105°C/REVERSE speed 1 with simmering basket instead of MC on lid. Add Grand Marnier and cook 5 min/105°C/REVERSE speed 1 with simmering basket instead of MC on lid. Pour into sterilised jars, seal firmly and turn upside down until cooled.
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