My blood orange marmalade/compote is made using blood oranges, almonds, mint and honey. Inspired by wonderful Maltese blood oranges and my husband’s parents love of marmalade.
Marmalade is a great way to use up excess oranges. I have used blood oranges in this recipe and they seem to be perfect. Preserving fruit and vegetables is done in many cultures including Maltese given the abundance of fruit and vegetables. We dabbled a little on the farm preserving and pickling our own fruit and vegetables whenever there was too much of a good thing going on!
Enjoy on bread with butter. If you have Maltese bread then all the better.
- 5 blood oranges (about 800 grams)
- 450 grams honey
- Zest and juice of 1 lemon
- 100 grams blanched almonds roughly chopped
- Small bunch of mint chopped.
- Peel the oranges and slice the peel thinly. Chop the remaining peeled oranges into small pieces.
- Add all ingredients together in a pot except for the mint.
- Mix and bring to the boil.
- Simmer for 2 hours.
- Remove from the heat and mix in the mint.
- Add into a sterilised jar and place in the fridge once cool.