Blood Orange, Raspberry Preserve (with video)

  • 5 blood oranges
  • 2 cups frozen or fresh raspberries
  • 1/2 cup sugar
  • 1 oz fresh ginger, peeled, sliced
  • dash of crushed red pepper flakes
  • dash of salt
  • dash of fresh cracked black pepper
  • Zest one of the blood oranges into small sauce pan.
  • Peel oranges, cut segments into pan and squeeze in juice once segments are cut.
  • Add remaining ingredients.
  • Bring to a slow simmer over low heat.
  • Continue cooking on low heat for approximately 1 hour or longer if thicker preserve is desired, stirring occasionally.
  • Cool, then refrigerate. Enjoy!
  • Once cooking is finished, it may be canned at that point, but will keep under refrigeration for a good while. We have not had any hang around long enough to go bad!
  • May leave out the spices for a more traditional breakfast preserve, but I really like the kick in the morning.
  • I like slicing the ginger so that it is easy to remove, but it may be chopped up if you plan on leaving it in there.
  • We use this warm, as a sauce for our braised duck, as well as a breakfast preserve with biscuits.
  • Make approximately 1 1/2 cups
  • May substitute other oranges or berries to create your own, have fun!
Video Tutorial

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