Blood orange marmalade

Blood orange marmalade

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
260g blood oranges, skin on
140g sugar

Method

  1. Wash the oranges well and cut into quarters. Put the oranges and sugar in a saucepan and cook over a medium heat for about 10 minutes, or until the oranges begin to break up. While still hot, place in a food processor and blend into a purée, then refrigerate. Note that this recipe makes double the quantity of marmalade needed; if you like, use the leftover to fold through the gelato as it’s coming out of the churner or to garnish the gelato when serving.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again