Moro oranges (also known as blood oranges) have a sweet berry flavour and luscious deep red juice. Look for the reddest-skinned Moro oranges for the best colour.
- Portion size 3 servings
- Credits : Canadian Living Magazine: February 2004
- 8 Moro oranges (3 lb/1.5 kg)
- 2 lemons
- 12 cups granulated sugar
Cut 8-inch (20 cm) square of double thickness fine cheesecloth; set aside.
Scrub oranges and lemons. Cut out stem and blossom ends and any blemishes. Cut oranges and lemons in half; squeeze out juices, dislodging seeds. Strain through sieve into large Dutch oven.
Place seeds in centre of prepared cheesecloth; bring up sides and tie top with string. Add to pan.
Cut orange and lemon skins into paper-thin strips; add to pan. Add 6 cups (1.5 L) water; bring to simmer over medium heat. Simmer until peel turns to mush when pressed between fingers, 1 to 1-1/2 hours. Remove bag and let cool; squeeze juice into pan. Mixture should measure 12 cups (3 L); if not, add water to make up difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 6 cups (1.5 L) each of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly, until free of foam, thickened and setting point is reached, about 10 minutes.
Pour into sterilized 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 10 minutes.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 1 mg
- Protein 0 g
- Calories 54.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 14 g
- Iron 1.0
- Calcium 1.0
- Vitamin C 12.0