Hooray, i’m finally returned to my blog!
I hasn’t shared any recipes here for a long time and piled up about one million proven recipes for the year!
Sooo I present to your attention the recipe of Blood orange cardamom marmalade. I added it to the base recipes because it’s a very successful version of citrus jam cooked with pectin: both great consistency, moderate sweetness and harmony of tastes, – there is everything we love!)
Usually I use it as a carrot cake filling or just eat it for breakfast with cream-cheese toasts;)
Let’s mix oranges with other citrus, such as grapefruit for example or use your favorite spices instead of cardamom (may be vanilla or cinnamon?;)
By the way, I made candied fruit from the remaining peel. To do this, in the saucepan combine water and granulated sugar 1:1, place on a fire and bring to a boil stirring until the sugar dissolves. Add the orange peel prepared by item 2 of the recipe into the syrup, bring it back to a boil, reduce the heat and simmer for a minimum of 1-2 hours until the transparency, stirring occasionally. Next, drain the syrup (it can be used later for impregnation or as a sweetener) and mix with the powdered sugar or leave in syrup. Keep it refrigerated at a sealed container (for long-term storage use sterilized glass jar).
- 1-1,5 kg Blood oranges
- 650 g Brown sugar
- 50 g Pectin
- 1 tsp Ground cardamom
- Water (for orange peel cooking)
- Carefully remove peel from oranges with an acute knife, trying not to touch the white part.
- To eliminate bitterness put the peel into a saucepan, pour cold water, bring to a boil over high heat. Reduce heat and simmer for 1-2 minutes. Drain the water. Repeat 2 times. Cut the chilling peel into thin strips (2 mm).
- Remove and discard the remaining peel from the oranges, cut out the pulp removing the seeds and membranes. You should get about 700 g of orange pulp.
- Squeeze the juice from the remaining oranges.
- In a deep saucepan, combine the pulp of oranges, zest (50 g) and juice (150 g), add cardamom. Bring to a boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally with silicon spatula or wooden spoon.
- Whisk the sugar with pectin together and pour into a saucepan with oranges by a thin trickle, stirring constantly. Increase the fire and bring to a boil, but don’t stop stirring. Boil hard a couple of minutes. Remove from heat, cover with foil at the joint. Lightly cool.
- Transfer the marmalade into sterilized jars, close and leave at room temperature for the night. Keep refrigerated.
- After chilling for a week, the marmalade will become even more delicious (if you can wait so long;)
- Bon Appetit!