FERMENTED CITRUS

Category

Sweet, Sour, Bitter

Form

Fermented, Jammy

Function

Saltiness, Tanginess

FERMENTED CITRUS

FERMENTED CITRUS

Difficulty: Easy
Yield

1.5

cups
Prep

5

minutes
Ferment

3

days

Blood oranges + grapefruits preserved with salt, then transformed into two parts: tangy, lightly fermented segments and a jam made from the peels. The result is vibrant, floral and slightly funky, with a bitter-sweet richness that deepens over time.

Ingredients

  • 4 blood oranges

  • 1 ruby red grapefruit

  • 1 1/2 tsp kosher salt

  • 6 tbsp olive oil

Method

  • Cut each blood orange and grapegruit in half and sprinkle with salt. Pack into clean glass jars and loosely cover. Leave at room temperature for 3 days.
  • When ready, remove the citrus and reserve the fermentation liquid. Cut the peel away, reserve and segment the flesh of each fruit.
  • Place the peel from the blood orange with the pith in a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
  • Drain and reserve the liquid. Place the peel in a high powered blender with the olive oil and reserved fermentation juice. Blend until smooth, adding a tablespoon the reserved cooking water at a time to form a thick paste.