This recipe comes from Beth Dixon, the cofounder of the RVA Swappers in Richmond, Virginia, and an experienced craft bartender. Beth incorporates the apéritif Campari into her marmalade, then uses the marmalade in a unique cocktail. For swapping purposes, attach the cocktail recipe to the jar of marmalade using a decorative tag. Your trading partners will love it.
Named for the deep, red color of their flesh, blood oranges are usually smaller than navel oranges and have a dimpled peel. Blood oranges are prized not only for their color but also for their sweet, fruity flavor. They are often showcased in salads, and their juice is used in cocktails and sauces. You should be able to find blood oranges in most good grocery stores during the winter months.
Ingredients
- 6 blood oranges
- 1 cup whole cranberries, fresh or frozen
- 4½ cups sugar
- 3¾ cup water
- ½ cup bottled lemon juice
- 1½ cups Campari
- Using a sharp vegetable peeler, peel the zest from the outside of the oranges in long strips, avoiding the white pith. Peel the oranges and discard the rinds. Break the oranges into segments.
- Combine the orange zest and segments, cranberries, sugar, and water in a large saucepan and bring to a boil, stirring to dissolve the sugar.
- Reduce the heat and simmer the mixture, covered, until zest and cranberries are tender, 20 to 30 minutes. Remove from the heat.
- Strain out the solids and allow to cool. When cool enough to handle, reserve the zest and discard the rest of the solids. Slice the zest into thin strips and return them to the pot with the syrup.
- Add the lemon juice to the pot with the zest and syrup, and return to a boil. Lower the heat and simmer, uncovered, stirring frequently to prevent scorching, until the syrup has thickened and the zest softened, about 30 minutes.
- Meanwhile, prepare a boiling-water-bath canner and heat five 8-ounce jars. If planning to use the freezer test to determine when the marmalade is set, place a saucer in the freezer to chill.
- After the syrup has simmered for 30 minutes, add the Campari. Raise the heat to high and return the syrup to a boil. Reduce the heat to medium-high and boil the mixture hard, stirring frequently, until it reaches 220°F (105°C) on a candy thermometer. (Or test for doneness using the freezer test.)
- Ladle the marmalade, dividing the zest evenly, into the clean, warm jars, leaving 1⁄4 inch headspace. Bubble the jars and wipe the rims with a damp cloth. Place the lids on the jars and screw on the rings just until you feel resistance.
- Process the jars in the boiling-water bath for 10 minutes. Allow the jars to cool in the water for 5 minutes before removing to a towel to cool completely.
- Store in a cool, dark place for up to 1 year.
