With the last two blood oranges in a bag that I had purchased last week, a spoonful of ginger and a hint of vanilla, I set about making a teeny tiny batch of a marmalade seen on Food in Jars, which is made ridiculously simplistic by using an overnight soak, rather than a nitpicky slice and dice method, to extract the pectin. While the overnight time frame is a pain if you don't plan ahead, a batch is a great accompaniment to Sunday brunch and even works wonders on grilled meats like chicken.
This #SundaySupper, our gang is creating Citrus Recipes That Will Make You Smile. At the end of a less-than-friendly week, I'm looking forward to lifting my spirits!
- Chocolate Orange Cinnamon Rolls by Caroline's Cooking
- Creamy Vanilla-Orange Overnight Oats by A Little Fish in the Kitchen
- Key Lime Muffins with Key Lime Glaze by Family Around The Table
- Lemon Donut Holes by The Bitter Side of Sweet
- Lemon Poppy Seed Quick Bread by Pies and Plots
- Lemon Ricotta Pancakes by Renee’s Kitchen Adventures
- Meyer Lemon Olive Oil Muffins by A Kitchen Hoor’s Adventures
- Orange Chocolate Chip Muffins by Jersey Girl Cooks
- Tiny Batch Blood Orange Marmalade by What Smells So Good?
- 10 Minute Lemon Pasta With Crispy Basil by Sprinkles and Sprouts
- Asian Lemon Chicken by Brunch-n-Bites
- Calamansi Shrimp on Couscous by Asian In America
- Citrus Marinated Chicken Thighs by A Day in the Life on the Farm
- Citrus-Glazed Scallops with Chunky Avocado Salsa by The Weekend Gourmet
- Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce by The Freshman Cook
- Lemon Ricotta Spaghetti with Peas by Cricket's Confections
- Meyer Lemon Chicken Piccata by Cindy’s Recipes and Writings
- One Pan Parmesan Lemon Chicken and Asparagus by Fantastical Sharing of Recipes
- Orange Beef by Palatable Pastime
- Easy Instant Pot Orange Chicken by A Mind “Full” Mom
- Skillet Roasted Lemon Chicken by My Savory Spoon
- Slow Cooked Orange Chicken Breasts by Simple and Savory
- Thai Lime Basil Chicken Stir Fry by Wholistic Woman
- Banana Cake with Lemon Cream Cheese Frosting by Grumpy’s Honeybunch
- Clementine Pistachio Pomegranate Upside Down Cake by Sunday Supper Movement
- Easy Japanese Lemon Yuzu Bars by The Ninja Baker
- Key Lime Chiffon Pie by Food Done Light
- Lemon & Blueberry Skillet Cake by Cosmopolitan Cornbread
- Lemon Key Lime Layer Snack Cakes by Crazed Mom
- Meyer Lemon Creme Brulee by Soulfully Made
- Pink Grapefruit Meringue Tart by Baking Sense
- Sittin’ On a Sandbar Key Lime Pie by Gourmet Everyday
- Starbucks Lemon Loaf Recipe by Life Tastes Good
- The Best Lemon Bars Recipe by That Skinny Chick Can Bake
- Triple Citrus Macaroon Mascarpone Tart by The Crumby Cupcake
- Triple Lemon Poke Cake by Shaken Together
- Homemade Grapefruit Soda by Hezzi-D’s Books and Cooks
- Pineapple Orange Smoothie by Dizzy Busy and Hungry
- Ruby Red Mimosa by Our Good Life
- Simple Meyer Lemon Margaritas by My Life Cookbook
- Watermelon Limeade by From the Bookshelf
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Tiny Batch Blood Orange Marmalade
Makes ~2 cups, 32 (1 tbsp) servings
½ lb blood oranges (approximately 2)
1 ½ cups water
1 ¼ cups superfine (or granulated) sugar
1 tsp fresh grated ginger
1 tsp vanilla extract
- Trim away both ends of the oranges and slice in half lengthways.
- Core the oranges and pluck out any seeds. Bundle the seeds and cores in cheesecloth (I used a muslin tea bag) and tie shut. Set aside.
- Cut the orange halves in half (so you have quarters), then slice quarters into thin slices.
- Put slices and cheesecloth bundle into a bowl and cover with the water. Refrigerate overnight.
- In the morning, remove the cheesecloth bundle, squeezing out as much liquid as possible, and transfer the remaining mixture to a heavy bottomed pot.
- Add the sugar and ginger.
- Bring the marmalade to a brisk simmer and cook until it reaches 220 F on a thermometer
- Take the pan off the heat and let it cool for 2 minutes, stir in the vanilla and pour into prepared jars.
- Wipe rims, apply lids and rings and process in a boiling water bath canner for 10 minutes, or store in the fridge up to 3 weeks.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.0 mg
Total Carbs: 8.6 g
Dietary Fiber: 0.2 g
Protein: 0.1 g