Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, September 11, 2011

Blood Orange Marmalade
















ORANGE MARMALADE  (BLOOD ORANGE) 
FROM GATEWAYS INN, LENOX,MA.


INGREDIENTS:

            3 BLOOD ORANGES
            4 CUPS OF WATER
            ZEST AND JUICE OF 2 LEMONS
            3-4 CUPS OF SUGAR, AS NEEDED


DIRECTIONS:

1. SCRUB ORANGES. CUT IN HALF LENGTHWISE AND SLICE AS THINLY AS POSSIBLE. CUT SLICES INTO EIGHTHS, RESERVING ALL JUICE. IN A MEDIUM BOWL, COMBINE SLICES AND THE LEMON ZEST AND THE WATER. COVER AND LET STAND FOR AT LEAST 12 HOURS.

2. TRANSFER THE MIXTURE TO A LARGE STAINLESS STEEL SAUCEPAN OVER MEDIUM HEAT. SIMMER  30 MINUTES THEN ADD THE LEMON JUICE.

3. MEASURE THE TOTAL VOLUME OF THE MIXTURE OF FRUIT AND LIQUID AND ADD 3/4 CUP OF SUGAR FOR EVERY CUP OF MIXTURE.  STIR TO DISSOLVE AND BRING TO A BOIL OVER HIGH HEAT. BOIL 30 TO 60 MIN. UNTIL THE TEMP OF THE MIXTURE REACHES
221 DEG. F.  OR FALLS FROM A SPOON IN SHEETS.

4. POUR INTO STERILIZED JARS, SEAL AND COOL. YIELD -- 3   8-OUNCE JARS.

NOTE:   I  USED 5 ORANGES , 3 LEMONS  AND THE PROPORTIONAL AMOUNTS OF WATER AND SUGAR. IT WORKED WELL WITH A YIELD OF 7 SMALL JELLY JARS.

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