Winter Marmalade: Blood Orange and Whiskey

Did you like Monday’s cake?

I loved it.  I think that I could have it almost daily.  

What could make it even better?

A sweetie to drip over the top-Blood Orange and Whiskey Marmalade.

I didn’t intend to have this with cake.  I was planning on hoarding it for myself to have on toast but the day I made the cake the marmalade was also ready and DH was quick to combine the two.  Happy, happy accident.

But how to make it?

Slice the blood oranges in half and take out the pips and pith core.  Don’t throw them away though-you tuck them into a cloth and they are used to add pectin to the dish.  Then just chop (rind and all) the rest of the oranges.


Place in a big bowl (I chose a casserole since there was a lid), tuck the pith etc in and cover with water to let sit overnight at room temperature.

The next day, in a large pot place the oranges, whiskey and sugar. Discard the pith packet.  Bring everything to a boil and let boil away until thickened. blmarm2 Sterilize jars and fill with hot marmalade. 


Seal and boil in a water bath for 13 minutes.



Great on that cake but I intend on having this as my own private stash to enjoy with my coffee and toast.




Winter Marmalade
  • 10 blood oranges
  • 8 cups sugar
  • 2 cups whiskey
  1. Cut oranges in half, take out the pith and the pits and place in a clean cloth. Slice each half into thirds and then slice ½ cm thick. You'll end-up with roughly 10 cups. Place in a bowl with the package of pith and pips and cover with water. Cover with a lid or plastic wrap and let sit overnight at room temperature.
  2. The next day place in a large pot with the remainder of the ingredients. Bring to a boil and boil for approximately 20 minutes until thickened enough to coat the back of a spoon.
  3. Sterilize 5x500ml jars and fill to the neck. Top and seal in a water bath for 13 minutes.
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