The seasonal batch of Blood Orange Marmalade has been made. These fruits are amazing! I use the Moro variety, which is the most colorful of the blood oranges, with a deep red flesh and a rind that has a bright red blush. The flavor is stronger and the aroma is intense, bitter and has a hint of raspberry. The Moro variety is believed to have originated at the beginning of the 19th century in Sicily. Plus they're really good for you. Blood oranges' red pigment, anthocyanin, is an antioxidant. This pigment may also diminish the risk of heart disease, some types of cancer, LDL cholesterol accumulation, reduce the risk of cataracts, and aid in the body's healing process.
They make a great marmalade with a beautiful pink color. I dice and blanch the skin and then juice the oranges.
It's the perfect antidote to winter's weary end, when we're all in need of a little brightness and sense-heightening aroma.