Blood Orange Marmalade Recipe


A couple of years ago we did a travel story to Napa. Everything about the trip was fantastic! The food, the scenery, the hotels and, of course, the wine. We loved everything we did, ate and everywhere we slept.

One special place we stayed was a small bed and breakfast called Ten Inverness Way. Near Point Reyes National Seashore, the lovely inn offered a daily wine and cheese hour in the afternoon. On the plate we enjoyed was a delicious, homemade blood orange marmalade.

We asked for the recipe, and since it is citrus season, thought it would be a good one to share. It would be an interesting addition to your Thanksgiving dinner, as a substitute to a more typical cranberry sauce. Or, jar it and give it as gifts at the holiday.

Blood Orange Marmalade Recipe


  • 5 pounds blood oranges
  • 5 pounds sugar
  • 5 tablespoons lemon juice


  1. Pierce the oranges with a fork and soak in water for three days. Change the water daily. After 3 days, drain the oranges and mince them very small (including flesh and peel). Put oranges with sugar and lemon juice into a pot and cook over medium heat until the sugar is melted. Let the mixture sit overnight, covered. The next day, bring the marmalade to 220 F. Simmer for a few minutes, then put it into jars. Refrigerate.

And if you want to read about the rest of the trip, here is a copy of the full story:



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