Meyer Lemon and Blood Orange Marmalade
A few weeks ago I came across this marmalade recipe in the New York Times. I’m not exactly sure what motivated me to save it. I’ve never been a huge fan of marmalade, although I use it as an ingredient sometimes. I think it was probably two things: I love Meyer lemons and think blood oranges are beautiful; and I really want to like marmalade. That second part is based, I think, on some romantic notion of high tea and sunny, summer brunches. And the article this recipe was part of supported that notion. Also, while a commercial version of something might not suit my taste when I make it myself I sometimes find that a homemade version is so much better.
So this morning I made Meyer Lemon and Blood Orange Marmalade. The recipe is very easy to follow and I found the cooking times to be spot-on, which is always nice. The finished marmalade is beautiful! Sweet but with a hint of bitterness that the rind contributes. I tried a bit of it on a piece of baguette and also with a little bit of cheese. I liked both, although I think where this marmalade will really shine is with a scone or baking powder biscuit and with chicken or pork. I think the right cheese will work, too. I tried an extra-sharp cheddar this morning and neither did the other justice. I think a milder cheese would be nice, though.
Both Meyer lemons and blood oranges are readily available in markets at the moment, so take this opportunity to make a little batch of this marmalade.