Blood Orange Marmalade
This easy marmalade is a wonderful way to capture the best of the winter citrus season!
Ingredients:
2⅓ cups prepared fruit (you’ll need 6-10 blood oranges, depending on the size), you can also use a mix of Navel, Cara Cara and blood oranges
4¼ cups sugar, measured into separate bowl
¾ cup water
1 1.75 ounce box powdered fruit pectin
2 tablespoons fresh lemon juice
Method:
1. To prep: Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You’ll end up with 5 cups of jam, so the number of jars you’ll need will depend on what size they are.) Wash the oranges well and dry with a clean cloth or paper towel.
2. Remove the zest from 6 of the oranges using a small zester. Trim off the top and bottom of each of the zested oranges. Then, cut off all of the remaining white pith. Cut each orange in half and remove the center white core. Coarsely chop the remaining fruit, reserving any juice and discarding any seeds.
3. Measure exactly 2⅓ cups of the fruit mixture into a large bowl. (If you don’t have enough, zest and peel more oranges until you have exactly 2⅓ cups.) Then, combine the fruit with the zest and sugar in a large pot. Bring the mixture to a full rolling boil and boil for 30 seconds then remove from the heat.
4. Mix water and pectin in a medium saucepan. Bring to a full rolling boil on high heat, stirring constantly. Boil and stir for 1 full minute. Add hot pectin and lemon juice to the fruit mixture and stir for 3 minutes, at which point the sugar should be dissolved and the marmalade should no longer be grainy.
5. Fill prepared containers immediately to within ½-inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours (if you can wait!). Marmalade is now ready to use. Store in the refrigerator for up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Ingredients:
1 pound cherry tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1½ hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted multigrain bread.
Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn
Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.
2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes
3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.
Gooseberry Sauce
Serve the gooseberry sauce warm or at room temperature alongside your choice of meat, such as pork, duck, or lamb.
Ingredients:
2 cups gooseberries, topped and tailed
1 small shallot, finely chopped
2 tablespoons olive oil
2 tablespoons sugar (adjust to taste)
2 tablespoons red wine vinegar
½ cup water
Sea salt and pepper to taste
Pinch of chili flakes (optional)
Method:
1. Wash and trim the gooseberries, removing any stems and tails.
2. In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped shallot and sauté until it becomes soft and translucent, about 3-4 minutes. Add the prepared gooseberries to the saucepan with the sautéed shallot. Stir in the sugar, red wine vinegar, and water. Bring the mixture to a simmer.
3. Let the mixture simmer, stirring occasionally, until the gooseberries break down and the sauce thickens. This should take about 10-15 minutes. Taste the sauce and adjust the sweetness by adding more sugar if needed. If you prefer a bit of heat, add a pinch of chili flakes at this stage. Season with salt and pepper to taste. You can make this sauce ahead of time and store it in the refrigerator for up to a week. Reheat gently before serving.
Variation: For a smoother sauce, you can blend it using an immersion blender or transfer it to a regular blender. Blend until you achieve your desired consistency.
