The reigning king of cocktails, the Negroni, is made for boozy marmalade. This version, which puts both oranges and grapefruit to work, is the definition of a classic marmalade—until you add Campari to the mix. Not only does the Italian aperitif lend a beautiful crimson color to the spread, it also gives it a subtly herbaceous twang. Spread a little over brie and crackers for an edible accompaniment to the real deal cocktail.
Yield: 25 ounces of marmalade
- 2 orange
- 1 grapefruit
- .75 Cup Campari
- 1.75 Cup sugar
- 1 cinnamon stick
Trim the ends off two oranges and one grapefruit. Remove the cores and any visible seeds. Set the seeds aside to reserve.
Slice each citrus width-wise into thin slices (a quarter-inch or smaller). Then cut those slices in half lengthwise once again. You should be left with thinly sliced quarters.
Add all the citrus to a large bowl and fill with water until the fruit is just covered.
Tightly bundle the citrus seeds in cheesecloth and add to the mixture.
Let the citrus sit, covered and refrigerated, overnight.
Remove the cheesecloth bundle and discard.
Add the sugar and Campari to the citrus and water mixture, and stir until the sugar is fully dissolved.
Transfer the citrus mixture to a medium-sized saucepan and add the cinnamon stick, if using. Bring the mixture to a simmer, and continue to cook until it is reduced by half.
Pour the marmalade into a clean 25-oz jar or two 12-oz jars and let cool completely.
Tightly secure the lids and keep the marmalade in the refrigerator.
Contributed by Supercall