Ideas for winter preserves/ conserves, etc.?
I want to make some blood orange marmalade, but I don't know much about the different orange varieties. I have a good recipe for marmalade that calls for naval oranges. Can I substitute the blood oranges for the naval oranges? Or do you have a favorite recipe for blood orange marmalade?
Cranberry Onion Confit (from Delia Smith's Christmas, but the conversions from Imperial measurements are mine. )
2 medium onions, chopped
1 clove of garlic, crushed
4-5 Tablespoons sugar
1 oz butter
1/4 cup red wine vinegar
1 cup raw cranberries (frozen ones are OK)
grated zest and juice of 1 orange
pinch of nutmeg and pinch of ground cloves
pinch of salt and a few grinds of fresh black pepper
In a medium saucepan, melt the butter. Saute the onion and garlic over low heat, and then add the sugar. With the heat very low, cook slowly for 15 min, stirring frequently.
Add the remaining ingredients, mix well, and cover the pan. Cook on low for 10-15 minutes. Then, take off the lid, and cook over low heat until the mixture is very thick and jam-like, about 30 minutes. Let the mixture cool, and transfer to a refrigerator container. Serve cold with sliced meats. Great on a turkey sandwich.