A marmalade that is great on toast, but will also enhance your cooking
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I love really love the taste of citrus. One of my favorite snacks is candied orange peel. So it is no surprise that I also love orange marmalade. It is not just ordinary orange marmalade—it is blood orange marmalade, which has a more intensive orange flavor. There are different kinds of blood oranges. This year, I have been buying organic Moro oranges at our local farmers market, which are the most colorful blood oranges of them all. The juice of a Moro orange is rich in anthocyanin, which may help prevent a fatty liver (according to wikipedia). I make this marmalade not only for my buttered toast, but to use in sauces, fruit compotes, cakes and crepes. However you use it, it adds flavor and richness. I used this marmalade to make the ganache for my chocolate tart.
The recipe comes from a beautiful calendar that a friend sends me every year from Germany. He took over this tradition when my father passed away many years ago. He is so sweet and I appreciate it so much. Thank you, Ekkerhard Lindner and family.
The recipe comes from a beautiful calendar that a friend sends me every year from Germany. He took over this tradition when my father passed away many years ago. He is so sweet and I appreciate it so much. Thank you, Ekkerhard Lindner and family.
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