Camilla Wynne’s blood orange marmalade and no-bake marmalade mousse tart

Camilla Wynne offers a whole‑fruit blood orange marmalade that starts by simmering whole oranges until soft, then slicing them skin and all and combining the flesh and cut peel with sugar, lemon juice and a cinnamon stick, finishing with a shot of amaro. The recipe is presented as an accessible way to preserve blood oranges and yields multiple jars after the prescribed cooking and cooling stages.

The method calls for cooling the cooked fruit in its water overnight, passing the flesh through a food mill, slicing the reserved peel, and leaving the fruit and sugar to rest before boiling with the cinnamon. The marmalade is tested on a frozen saucer for a setting skin, removed from the heat before the amaro is added, then ladled into sterilised jars, sealed and left to cool; jars will keep for at least a year in a cool, dark place.

The companion no‑bake mocha marmalade mousse tart uses a cocoa biscuit crust, a chocolate‑marmalade mousse and a coffee‑infused cream topping.

camilla wynne, blood orange marmalade, whole oranges, amaro, cinnamon stick, food mill, sterilised jars, mocha marmalade mousse tart, cocoa biscuit crust, coffee infused cream