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Blood Orange Blackberry Port Marmalade
(adapted from More Put a Lid On It, by Ellie Topp and Margaret Howard, Macmillan Canada, 1999)

This is a very small batch, so once I make it I just keep it in the fridge and don't bother with sterilized jars and water bath processing.

Ingredients

• 2 blood oranges
• 1 lemon
• 1 cup water
• ½ cup blackberry port (or regular port)
• 1 ¼ cups granulated sugar

Remove thin outer rind from the blood oranges with a vegetable peeler and cut into fine strips with scissors or a sharp knife. Place in a large stainless steel or enamel saucepan. Squeeze juice from the oranges, discarding rind and seeds. Add the juice and any pulp to the saucepan.

Squeeze juice from the lemon, add to pan, then quarter the remaining lemon rind and cut into very thin slices. Add the sliced rind, water and port to the saucepan and bring to a boil over high heat. Reduce heat, cover and boil gently for 30 minutes.

Then add the sugar, return the mixture to a boil and boil rapidly, uncovered, stirring often, until the mixture reaches 220F on a candy thermometer. Remove from heat, skim off any foam, and ladle into clean jars. Refrigerate when cool. Makes about 1 ½ cups.