I spotted the sign at the market: two pounds of California naval oranges for $.99! And grapefruits were on sale too! I grabbed a bag and loaded up, excited to dig out my canning jars over the weekend. A day of marmalade making later, I had filled 8 jars with thick, gooey marmalade.
Then, lucky me, we were inspired by a recipe in Imbibe Magazine to use marmalade in a drink. The grapefruit balanced the sweetness of the oranges, and added a certain sophistication, much like bitters can do.
Marmalade Martini recipe
- 2 ounces vodka or gin (if you know us at all, you know our preference!)
- 3/4 ounce triple sec (we used homemade triple sec, but store-bought will do!)
- 1 tablespoon of orange or grapefruit marmalade (we used orange-grapefruit, see below for the receipe)
Shake all ingredients in a shaker of ice. Strain into a cocktail glass and serve with a twist of orange peel. Easy, bright, and mysterious!
Orange Grapefruit Marmalade Recipe
- 4 large oranges, sliced into 1/4 inch circles, using a mandoline (I used this one, which works pretty well for imprecise stuff)
- 1/4 of a grapefruit, slices like above (I had to hand-slice this biggie)
- 1 lemon, juiced and zested (optional if you use the grapefruit)
- 6 cups of water
- 6 cups of sugar (or to taste)
Boil all ingredients except sugar for 10 minutes, then simmer for 40 o the fruit goes very soft. Then add the sugar and crank up the heat and boil for 15-20 minutes. The mixture should start to get thick. If it doesn’t, turn down the heat and simmer a little while longer. If you are canning (and not just refrigerating), use Alton Brown’s fabulous instructions to sterilize and seal the jars.
Be sure to taste before you seal up the jars! The grapefruit can be bitter, and you may need more sugar.