I was so excited when I learned about Can Jam. I signed up right away and then waited patiently for our first ingredient. I signed up because making food in jars is the most relaxing thing I do and the thought of doing it all year makes me happy.
January is for Citrus. What? Citrus? Ugh! When I think of jars and citrus I think marmalade. Well, I don’t like marmalade. There must be other things to do with citrus? This is where I combined my love of canning with my love of research, added some creativity and got Double Spiced Citrus Sauce with Blood Oranges.
It is beautiful, yes? I took the basic Spiced Citrus Sauce recipe from Ball’s Complete Book of Home Preserving and made it my own. The main citrus is mandarin tangerines. No citrus is local for me, ever, but it was easy enough to grab a 5 pound box of organic mandarins from PCC. The tangerines I peeled and left in their sections. The blood oranges I also peeled, but cut them from their little jackets. This resulted in a bright orange sauce studded with jewels of blood orange. I am planning to serve it with a simple pound cake. A little ray of sunshine during a month of gray skies and rain.