So that 10 pounds of blood oranges that arrived from California one week ago? I’m never going to eat them all before the oranges go bad. I’ve given a few away, had my fill daily, and still there are blood oranges!
What to do?
I’ve now finished two batches of homemade blood orange marmalade and am considering a third one. The process is a bit more extensive than making jam or jelly, but the America’s Test Kitchen recipe is perfect, with no extra pectin needed.
And cooking is one of my creative outlets, so this is fun for me too!