Angostura Blood Orange Marmalade

Angostura Blood Orange Marmalade- Putting Up with ErinAngostura Blood Orange Marmalade- Putting Up with Erin

“I mean if it were me, I’d add one tablespoon of bitters to EACH half pint… mmm!” If you haven’t gotten word of the Food in Jars Mastery Challenge yet then you may be wondering why I’m going marmalade crazy. Specifically booze marmalade crazy. I apologize in advance to all the food swap’ers at this month’s Bull City Food Swap. Guess what you’re getting? 🙂 Typically, I never make marmalade. But after this batch, I’m beginning to question why. It’s like eating candy out of a Ball Jar.  After last week’s lemon vermouth marmalade experiment, I decided to play it safe with something a bit more attainable. Since moving to Durham, I have came to love the flavor of bitter cocktails. Perhaps it’s the creativity, or the wide range of craft bitters created right here in the Triangle, or maybe it’s just the bartenders…

Anywho, for this month’s marmalade challenge I present to you blood orange marmalade finished with Angostura bitters. Depending on your preferences, I’d suggest adding 3-5 tablespoons of bitters. Adding the bitters right before the set point ensures that the flavor of the bitters doesn’t burn off. With the expected bitter flavors exhibited by the orange rinds this marmalade delivers a perfect bitter sweet punch. Enjoy!

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