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Blood Orange Marmalade

Blood oranges are in season only briefly, so make this recipe before they are gone. Their sweet-tart juice and slightly bitter peel are ideal for marmalade. Use a mandoline, if possible, to slice the oranges thinly. Do not overcook the marmalade or it will have a caramel flavor.
Average Customer Rating:
1.5 out of 5
1.5
 out of 
5
(2 Reviews) 2
0 of 2(0%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Blood Orange Marmalade
Review 1 for Blood Orange Marmalade
2 out of 5
2 out of 5
,Los Angeles
,CA
January 6, 2017
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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Bad Instructions
January 6, 2017
I tried this recipe as my Blood Orange Tree is very productive this year. I Followed the instructions to the TEE. After about an additional hour of boiling the mixture it finally reacted as it should. I filled my jars and wallah, I had Marmalade. It is sooooo good. But just took about an hour more than the recipe called for. Uuuugh. Please fix the recipe timeframes WS lets be honest about it.
Pros: Easy
Cons: Confusing, Lengthy
Review 2 for Blood Orange Marmalade
1 out of 5
1 out of 5
,Beverly
,MA
January 19, 2016
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
0points
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Was there a missing ingredient?
January 19, 2016
Yes, it was my first time making marmalade I've been prepping to do this for years. When I saw - for the first time - blood oranges in our local stores I knew the day had arrived. Followed the directions to the letter. The "marmalade" never thickened or became gelatinous as advised. Was an ingredient not given? I have twelve jars of some sort of blood orange sauce (?). Very disappointed. So trust William-Sonoma. Not this time.
Cons: Cost, Texture, Ingredients