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.
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Customer Reviews for Blood Orange Marmalade
Review 1 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
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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