Cheese Board with Blood Orange Marmalade

1 serving

Cheese board

3 to 4 varieties of cheeses (4 to 6 ounces each)

1/3 cup honey

1/3 cup seasonal jam or blood orange marmalade

1 cup toasted, spiced or candied nuts, such as walnuts, pecans, almonds, Marcona almonds

1 cup olives or olive tapenade

1/4 cup whole grain mustard

3 to 4 varieties of fruit, such as apples, persimmons, pears, figs, Japanese pears, pomegranate

1 small baguette, sliced


Blood orange marmalade

Candy thermometer

3 blood oranges

1 small lemon

1 1/2 cups organic sugar

Optional: 1 teaspoon minced ginger, star anise pods or fennel seeds

Cheese Board with Blood Orange Marmalade


Blood orange marmalade

Wash blood oranges and lemon well. Thinly slice oranges, or use mandolin, removing seeds as you go. Stack and slice into quarters and place in a medium pot. Zest and juice the lemon and add to the pot. Add 3 cups water and bring to a boil. Boil 10 minutes.

Turn heat down to medium and simmer for 40 minutes, or until rinds are tender. Add sugar, stirring to combine. Bring to a boil and then turn heat to medium so it is gently boiling. Continue cooking until it reaches 220°F (check with a candy thermometer), about 15 minutes. Be careful not to walk away as it could easily burn. Remove to cool and refrigerate.


Winter cheese board

Place cheese in three different areas on a large cutting board or platter. Slice a few servings and ensure there is a cheese knife for each cheese. Slice fruits and place around the board according to color. Add small bowls of nuts, honey, marmalade, mustard and olives in separate areas on the board with small serving utensils. Slice baguette and serve on the side or tuck into the board.

Garnish with rosemary sprigs or citrus leaves.


Credit to: Feasting at Home (