By Ginny Mahar
Chock-full of tender bits of candied peel, this bittersweet blood orange marmalade recipe, adapted from A Passion for Preserves by Frederica Langeland, has a fruit-forward flavor, and is wonderful spread on toasted English muffins or crisp baguette.
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Food writer and cooking instructor Ginny Mahar currently resides in Missoula, Montana. Read about her mission to bring people back to the table on her blog, www.thesundaydinnerrevival.com.
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