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.
Ditch the dayglo maraschinos and make these easy and luscious homemade cocktail cherries. Fresh pitted cherries marinate in a mixture of cherry brandy and Amaretto, with a splash of tart pomegranate juice for color.