But of course, that's probably because my lemon and fig trees have never borne me fruit, and of course the plants outside have either died completely or gone into a deep, deep slumber by the time the first snows come around. Thankfully the bounty of the warmer parts of the world, especially the decadent citrus out of Italy, Morocco and the southern USA. These locales give us up in the windswept North the delicious, juicy Cara Cara and blood oranges, the sweet navel oranges and tangelos, and the brightly tart lemons - all the elements that go into one of the most perfect morning spreads this season has to offer.
Citrus & Sweet Wine Marmalade
Makes about 1 1/2 cups
1 navel orange
1 cara cara orange
1 blood orange
1 tangelo
1 lemon
1 slice (1" wide) fresh ginger
1 cup water
½ cup red wine
1 tbsp brown sugar
1 ¼ cups granulated sugar
- Zest and juice oranges, tangelo and lemon into a large saucepan.
- Add ginger slice, water, wine and brown sugar.
- Bring to a boil, reduce heat, then cover and boil 30 minutes. Remove ginger slice.
- Stir in the sugar, bring back to a boil and cook uncovered until mixture forms a gel, about 15 minutes, stirring frequently. Remove from heat and ladle into hot jars.
- Process for 10 minutes in a hot water bath.
Calories: 60.3
Total Fat: 0.0 gCholesterol: 0.0 mg
Sodium: 0.5 mg
Total Carbs: 14.9 g
Dietary Fiber: 0.7 g
Protein: 0.3 g
Thank you for the information, the article is very well-written.
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