Thursday, March 8, 2012

Beet Marmalade

We used this yummy preserve on our hors d'oeuvres at the Wedding Crashers show last Sunday.

Beet Marmalade
  • 1 pound of red beets, peeled and diced
  • 1 pound of organic naval oranges, washed, quartered and de-seeded
  • 1/2 pound granulated sugar
  • 1/2 cup lime juice
  • Additional lime juice, salt and/or sugar to taste
  • Prepare all the ingredients as listed above.
  1. Pulse the beets in a food processor until they have a fine, uniform texture.
  2. Then, do the same with the oranges (leave the rind on).
  3. Combine all the ingredients in a pot and add 1 cup of filtered water.
  4. Simmer the marmalade on low heat until the water is absorbed, the beets are tender and the zest of the orange has lost some of it's bite (about 30-40 minutes).  If the beets and oranges aren't fully cooked when the water evaporates, you can add a little extra water.
  5. When your marmalade has reached a thick consistency, taste it and add lime juice, salt and/or sugar if needed.
  6. Enjoy!  This marmalade is great on roast beef sandwiches, with lox and cream cheese, on top of deviled eggs, or with soft-ripened goat cheese....