Moroccan · Preserves
Blood Orange Preserves
Beni Mellal's citrus orchards produce deeply coloured blood oranges each winter, cooked down here into a vivid, ruby-red preserve balanced between sweet and tart, good on bread or spooned alongside roast duck or chicken.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 8
- Level
- Medium
Ingredients
- 6 blood oranges
- 400 g sugar
- Juice of 1 lemon
- 200 ml water
Method
- 1
Prep the oranges
Thinly slice two of the oranges, peel included, discarding any pips, and segment the rest, catching all the juice.
- 2
Soften the peel
Simmer the sliced orange with the water for 15 minutes until the peel has softened.
- 3
Add the rest
Stir in the orange segments, their juice, the sugar and lemon juice.
- 4
Cook down
Simmer, stirring occasionally, 25–30 minutes until thickened, glossy and a spoon leaves a trail across the pan.
- 5
Cool and jar
Cool slightly, then spoon into a sterilised jar.
- 6
Store
Refrigerate once fully cool; use within a few weeks.
Chef's tips
- Slicing some of the peel thin and cooking it first softens it so it isn't tough or bitter in the finished preserve.
- Stir often near the end of cooking, as the natural sugars can catch on the base of the pan.
- Blood orange's deep colour makes this preserve especially striking spooned over yoghurt or plain cake.
Frequently asked questions
Can regular oranges be used instead?
Yes, though the preserve will lack the deep ruby colour and slightly berry-like flavour that blood oranges bring.
How long does this preserve keep?
Refrigerated in a sealed jar, it keeps for three to four weeks.