Shades of red: marmalade edition. Actually, I discovered, plain blood orange marmalade isn't all that red; rather it's a lovely shade of rich orange with the slightest pinkish hue. Like a sunset, really. But additions like extra ripe strawberries and deep red Chianti wine enhance the color, creating a marmalade gradient that is really quite stunning. Blood oranges are at the very tail end of their season right now. And I mean the very end. Meaning, if you see some now, buy them ALL, because it will be a long, blood-orangeless summer if you don't. Granted, these recipes would work just fine with regular old oranges, too. I wouldn't tease you like that. This was my first time actually making marmalade. I used the process outlined at Food in Jars, which seemed a bit more straightforward that other sources requiring you to cut and slice apart the orange in all manner of ways. Apparently soaking the pieces overnight is supposed to tenderize them. This marmalade definitely has more tooth to

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