For this month’s Can It Up, it was all blood orange marmalade, all the way. I adore the distinct ruby glow and the sweet, almost berry-like aroma of the Moro orange. The addition of Campari enhances the provocative bitterness of the peel.
Sweet and tangy with a warm and gingery finish. I used to chop candied ginger for this project, but I've since discovered Ginger People Ginger Chips. They make it easy to add zingy bits of ginger to any preserve.
This marmalade is kissed with warming spices, and the addition of black sesame seeds was originally to produce a festive jam for Halloween, but it turns out that they actually lend an earthy flavor and snappy texture to the oranges' tart personality.
After days of work trying to turn my homegrown Chinotto oranges into marmalade, I realized that this was a job requiring hardware - real hardware, not the delicate tools of the kitchen. This required power tools.