Blood Orange Marmalade
LunaGrown is always pleased when it is Marmalade season, and for us it’s the winter time. Our favorite is the Blood Orange Marmalade which we create with Moro Blood Oranges.
There are three main types of blood oranges: moro, tarocco and sanguinello. Blood oranges are available from December to April, depending on weather patterns and what the market calls for in your area. Moros are the most common blood oranges in the USA. They are pleasingly sweet-tart flavored and some compare them to Oranges with a hint of Raspberry.
Tarocco blood oranges are less popular than the Moro in the U.S., however they remain cherished throughout Europe, especially in Italy, for their delicate, sweet flavor. A Sanguinello blood orange often has a rose-tinted rind, yet its flesh is usually a lighter dappled mix of red and yellow.
Anthocyanin, the red pigment that provides the blood orange’s distinctive coloration, is an antioxidant. Antioxidants may provide the body with additional protection against cancer and heart disease. Anthocyanin in particular seems to help lower LDL or “bad” cholesterol levels and keep blood vessels flexible and strong. Since the most brightly colored foods are also the ones packed with the most cancer-fighting antioxidants, blood oranges are a powerhouse of nutrition. They are also a great source of vitamin C, fiber and potassium.
The Blood Orange Marmalade is one of LunaGrown’s most popular Jams and one of our favorites, we hope you take the time to try some this winter season. One of our ways to enjoy Blood Orange Marmalade is on a nice date nut bread. This recipe was originally published in Good Housekeeping, and has been a favorite for many years. Enjoy with our Blood Orange Marmalade or one of our other popular Marmalades!
- 1 container 10 ounces pitted dates, finely chopped
- 6 tablespoons margarine or butter cut up
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg lightly beaten
- 1 cup pecans coarsely chopped
In 2-quart saucepan, heat 1 1/4 cups water to boiling over high heat. Remove saucepan from heat; stir in dates and margarine or butter. Let stand until cool, about 30 minutes.
Preheat oven to 325 degrees F. Grease 9- by 5-inch loaf pan.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt. With fork, stir egg into cooled date mixture; stir into flour mixture just until evenly moistened (do not overmix). Stir in pecans. Spoon batter into loaf pan and spread evenly.
Bake bread 1 hour 10 minutes or until toothpick inserted in center of loaf comes out clean. Cool bread in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Cut into slices to serve.
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