Blood oranges, so named for their brightly maroon-colored flesh, have a distinctly raspberry-like flavor and are high in antioxidants. This marmalade pairs the sweet blood oranges with spicy black pepper to make a delicious, albeit unusual, marmalade.
|Using a vegetable peeler, remove peel (orange part only) in strips from oranges. Cut peel into 1/8 to 1/4-inch pieces and place in medium saucepan.|
|Working over another small bowl to catch juices, supreme the oranges. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan.|
|Stir in honey and black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 15 minutes. Cool.|
source: Bon Appetit, December 2007
yield: 1 cup