My second attempt at this recipe went much better then the first. If you've been following my blog, you know that I needed this marmalade to be a layer in the cake I was making. The first time I made it I hopped in the shower and it got all burned up. Damn. So, I made it again.
Two things went better the second time.
1. I bought some Campari (its a bitter liquor). The first time I tried using apple juice
2. I was actually able to find a blood orange instead of a regular orange. how exotic :)
This had such a peculiar flavor. It was definitely jelly like, but not so much sweet. You can taste the Campari for sure.
|The morning sunlight shining in on the cooked and diced pieces of blood orange|
|Campari is a MUST for this recipe. I'm excited about what else I can use it for and have already started seeking out other recipes|
|To get it to gel a little fast, I put it in the fridge and then the freezer. More runny then jam you would buy at the store, but I know exactly whats in it. :) I like that.|
|I used this on a cake. I am thinking it would also be good baked on some brie cheese|
|hmm. perhaps I shall have to get some. See my re-used Smuckers jar?|