Tag: Blood oranges

Marmelade d’oranges sanguines – marmellata d’ arance sanguine – blood orange marmalade

The recipe for Marmelade d’oranges sanguines – blood orange marmalade was inspired by a visit to France. In Alsace, I discovered the village of Niedermorschwihr and Au Relais des Trois Epis, the shop of renowned pastry chef Christine Ferber.

Alsace is France’s celebrated wine region famous for outstanding Rieslings and picturesque villages.

Discovering Niedermorschwihr

Tucked into the rolling landscape of Alsace is the tiny, traditional village of Niedermorschwihr, where I had come to visit the cellar door of Albert Boxler, a favourite local winery.

Albert Boxler winery tasting room

Wine brings out the best in me, and as often happens, I found myself deep in conversation with another food lover. He asked whether I had visited Au Relais des Trois Epis, the shop of renowned pastry chef Christine Ferber.

Until then, and much to my embarrassment, I did not know about Christine Ferber or her recipe books, but I had certainly heard the names of some famous culinary greats who have championed her delicious creations such as Parisian pastry star Pierre Hermé, and chefs Alain Ducasse, the Troisgros family, and Antoine Westermann.

Christine Ferber – Alsace’s Jam Queen

Known affectionately as the “fairy of jams,” Christine Ferber is a master pâtissière and one of France’s most respected makers of confitures.

Though located on the main street, her épicerie is modest and easy to miss – charming, understated, and filled with the aromas of butter, sugar, and fruit.

The picturesque village of Niedermorschwihr in Alsace

Her shop reflects daily village life. Although her épicerie it is in the main street, it is so tiny and unassuming that I almost missed it.

Alongside exquisitely baked cakes, pastries, traditional breads, and confitures, she also sells everyday essentials: cheeses, smallgoods, fruit and vegetables, newspapers and most important – chocolate, cookware, and local Alsatian pottery. I bought little presents to take home to Australia.

Ferber is deeply connected to her region. A fourth-generation pastry chef from Niedermorschwihr, she employs locals and sources fruit from the surrounding valleys and farms. Her jams are made in small batches, cooked in traditional copper cauldrons, then ladled into jars by hand to ensure the fruit is perfectly distributed.

Because every fruit harvest is different – in sweetness, ripeness, juiciness, and pectin levels – small production gives her full control. When fruit is low in natural pectin, she often adds apples, a traditional French technique that maintains quality without using artificial setting agents.

We enjoyed eating some of her baked goods and had a picnic.

It all tasted wonderful.

I suspect that  Ferber also relishes the quality she achieves through her small-scale production and the satisfaction that comes from having contributed to the making of each batch of jam herself.

THE LABEL AND DESCRIPTION:  Marmelade d’oranges sanguines – Blood orange marmalade, 220 g ( See recipe below)

Description:The blood orange marmalade is very balanced and less bitter than traditional marmalade.
Ingredients: Blood oranges, sugar, apple pectin, lemon juice.
Origin: Alsace, France
Brand:Christine Ferber
Producer: Christine Ferber and her team prepare these wonderful jams in Niedermorschwihr, a small village nestled in the heart of vines. Not more than four kilograms of fruits are processed in copper pots for jams that have convinced the greatest chefs.

Recipe – Blood Orange Confiture

Recipe from: Mes Confitures: The Jams and Jellies of Christine Ferber

INGREDIENTS

  • 1.2 kg (2 3/4 lb) blood oranges, or 500 ml (2 cups 1 oz) juice
  • 750 g (1 3/4 lb) Granny Smith apples
  • 1 kg sugar + additional 200 g
  • 750 ml water + additional 200 ml
  • 2 oranges
  • Juice of 1 small lemon

PROCESSES

Prepare the Apple Juice

  1. Rinse apples, remove stems, and quarter without peeling.
  2. Place in a preserving pan with 750 ml water.
  3. Bring to the boil, then simmer 30 minutes until soft.
  4. Strain through a fine sieve or chinois, pressing gently.
  5. Strain again through clean cheesecloth and refrigerate overnight.
  6. Next day, measure 500 ml of the clearest juice.

Prepare the Blood Oranges

  1. Squeeze the blood oranges and reserve 500 ml of juice.
  2. Save any seeds and place them in a small cheesecloth bag.
  3. Wash the 2 additional oranges and slice into very thin rounds.

Cook the Marmalade

  1. Poach the orange slices with 200 g sugar and 200 ml water until translucent.
  2. Add apple juice, blood orange juice, 1 kg sugar, the lemon juice, and the cheesecloth bag of seeds.
  3. Bring to a boil, skim, and cook on high heat for about 10 minutes, stirring constantly.

  4. Remove the seed bag, return mixture to a boil, then jar immediately and seal.

Yield: 6–7 jars (about 220 g each)

The Charm of Alsace

Alsace offered many delights – beautiful rolling vineyards, storybook villages, exceptional Rieslings, and even resident storks, a beloved symbol of the region.

But discovering Christine Ferber and her exquisite blood orange marmalade was a highlight I will not soon forget.

Recipes for other Jams and Marmalades:

Marmellata di cigliege (Cherry jam) and Zuppa Inglese

MARMELLATA DI AGRUMI CON MIELE (Citrus jam or marmalade made with honey)

OLIVE PASTES AND OLIVE JAMS

 

FENNEL AND ORANGE SALAD (Insalata di Finocchio e Arancia Sanguina)

Fennel and Orange Salad (Insalata di Finocchio e Arancia Sanguina) is a classic Sicilian dish that celebrates the bright, seasonal flavours of blood oranges and crisp fennel.  the salad is light, refreshing, and rooted in local tradition and is proof that simple ingredients, handled with care, create dishes that continue as favourites.

Blood oranges are having their moment in the spotlight. Not long ago, I could only find them at a couple of stalls at Melbourne’s Queen Victoria Market, but now they’re beautifully widespread and much easier to come by. And I’m delighted—because paired with fresh fennel, they make one of the simplest and most iconic Sicilian salads.

Fennel bulbs, too, have become far more familiar in Australian kitchens, yet in Sicily this vegetable and citrus combination has been around for generations. The crisp bite of fennel and the sweet, jewel-toned orange slices are a refreshing contrast—light, seasonal, and satisfying.

I like it as a starter especially when it is presented with something like marinaded  sardines or anchovies and good bread.

Fennel and Orange Salad (Insalata di Finocchio e Arancia Sanguina) served as a traditional Sicilian contorno

 I never hesitate to serve a salad alongside a main course, hot or cold, but I do like each guest to have a small plate of their own for this contorno. It feels thoughtful, elegant, and just the way it would be served in Sicily.

Fennel and Orange Salad (Insalata di Finocchio e Arancia Sanguina)
INGREDIENTS
  • 2 medium fennel bulbs (400–500 g), with feathery fronds reserved
  • 2–3 blood oranges
  • ½ cup extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup chopped flat-leaf parsley

PROCESSES

  1. Trim the fennel by removing any damaged outside layers. Cut off the base and top, reserving any soft green fronds for garnish. Slice each bulb in half lengthwise, then continue slicing into thin, even pieces.

  2. With a sharp knife, cut the peel and white pith away from the oranges, then slice them crosswise into thin, neat rounds.

  3. Combine the sliced fennel and oranges in a serving bowl.

  4. In a separate container, whisk together olive oil, salt, and pepper. Pour over the salad and toss gently to distribute. Finish with parsley and fennel fronds.

Fennel, ready for slicing
A Note on Fennel: Male and Female

Although most fennel bulbs look similar, in Sicily they are traditionally identified by shape. Rounded bulbs are considered maschi (male), while slightly flatter bulbs are femmine (female). Each has its own character in texture and flavor, and both are delicious in this salad.

A simple dish, yes—but also one steeped in Sicilian tradition, seasonal eating, and the joy of beautiful ingredients prepared well.

FENNEL; male and female shapes

SARDINE, CRUDE E CONDITE (Sardines; raw and marinaded)

CHEAT FOOD FOR LAUNCH OF SICILIAN SEAFOOD COOKING AT COASIT AND READINGS: Marinaded white anchovies AND Olive Schacciate made with commercially prepared olives