True Blood Orange Marmalade

September 3rd, 2011  Tags: , , , ,
| Ladies Guild, Recipes | 31 comments

Blood oranges: Sexy beasts

As we head toward springtime (hooray!), the blood oranges appear. Juicy, crimson and delicious, they remind me of orange juice mixed with fresh crushed raspberries.

Quite possibly a super food in all ways. Freshly squeezed as a citrus pick me up; with Campari as in the Italian classic, or our True Blood Orange Marmalade, it’s easy to be passionate about these sexy fruits. This variety of Princess Pantry’s hand cut marmalade has a gentle flavour like fruit tingle, because of this it has a wide appeal, even folks who generally don’t care for much for marmalade warm to this seasonal preserve.

Our blood oranges come to us from Red Belly Citrus in the Riverina district of NSW, where the Mancini family (third generation citrus growers) are dedicated to growing vibrant fruit. Right now our kitchen is full of them, making the most of the short season, which ends in late October. We make as much as we can so we can offer it for several months: Here are some ways we love to enjoy it.

  • Make a delicious sticky glaze for roast pork or duck by combining a little chicken stock and blood orange marmalade.
  • Spread on warm buttered croissants at breakfast.
  • Make a simple dessert using spiced biscotti, topped with whipped mascarpone flavoured with a few drops of orange flower water and a spoonful of True Blood Orange Marmalade.

Spiced Biscotti
600g plain flour
600g caster sugar
2 Tablespoons baking powder
100g pistachios, roughly chopped
100g hazelnuts, roughly chopped
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground star anise
Zest of a lemon, finely grated
1 teaspoon vanilla essence
3/4 cup raisins, chopped
4 eggs
150 grams melted unsalted butter
pinch salt

Place all the dry ingredients except the raisins in a large bowl and mix gently with your fingertips. Combine the eggs, butter and vanilla in another bowl and add the raisins, then pour over the dry ingredients. Mix well with your hands and shape into 2 equal sized logs. Chill until ready to bake (you can do this several days before baking).

Set oven at 180C /350F. Place each log on a paper-lined tray and bake until evenly golden and remove from oven to cool. Slice the log on a slight diagonal angle and place on tray. Return to the oven and bake for 5-8 minutes, or until biscotti is evenly cooked. Remove from oven, cool and store in a glass jar.  Makes approximately 40 biscotti.

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