Blood Orange and Campari Preserve
About this Recipe
By: Sheridan Rogers
Begin the preparation for this glorious preserve the day before. The spicy, bitter taste of Campari is a perfect complement for the oranges and deepens their ruby red colour. Excellent on toast for breakfast or brunch – or with roast pork.
- blood oranges 1kg (approx 10 small), skin washed thoroughly and dried
- water to cover
- granulated sugar
- lemons 2, strained juice
- Campari 3 tablespoons, or more to taste
Slice the oranges in half across the centre, then slice thinly across the fruit. Put pips into a small bowl and cover with water – blood oranges are mostly seedless, so there won’t be many of these. Place the slices in a medium-large bowl and just cover with water. Cover bowl with plastic wrap and place in the fridge overnight. Next day, weigh the contents of the bowl. In a separate bowl, weigh half the amount of sugar. Place the sugar in a baking dish and warm in a moderate oven. Put the orange slices and liquid into a large wide heavy-bottomed pan, add the lemon juice and bring to the boil. Add the pips (you can tie them up in muslin and let them bob up and down if you prefer a seedless preserve). Turn down heat and let simmer for 20-30 minutes. Slowly pour in the warmed sugar – be careful because the mixture will spit and bubble. Stir with a wooden spoon until sugar dissolves. Simmer rapidly for 40 – 45 minutes or until mixture reaches setting point. Test this by placing a teaspoon of the mixture on a saucer and placing in the freezer. If it wrinkles when you push your finger through it after 5 – 10 minutes, it’s ready. A more precise way is to use a candy thermometer to ensure it reaches the setting point of 104C. More helpful info on setting point can be found here. Remove from heat and stir through the Campari. Pour into sterilised jam jars and seal with a tight-fitting lid.