This is my first winter that I have done citrus preserving on a large scale. We've done a bit with candied peels and liqueurs. I don't remember whence the inspiration came but I started with a Honey Lemon Marmalade from my favorite preserving book: The River Cottage Preserves Handbook.
That led into Blood Orange Marmalade which is so gorgeous that I must make it for gifts every year. The recipe is a bit on the sweet side. I then tried their Seville Orange Marmalade which is divine in a completely different way. I now want to mix the Seville Oranges with the Blood Oranges to see if I can find my perfect marmalade recipe.We also did a batch of Orange Pomander Brandy from this cookbook which I found at the last Eugene Public Library Book Sale. It looks beautiful, but we won't know for another month or so how it tastes.
For breakfast this morning I had an americano, a blueberry kale banana smoothie and an english muffin with three sunny marmalades.
