Negroni Marmalade

The reigning king of cocktails, the Negroni, is made for boozy marmalade. This version, which puts both oranges and grapefruit to work, is the definition of a classic marmalade—until you add Campari to the mix. Not only does the Italian aperitif lend a beautiful crimson color to the spread, it also gives it a subtly herbaceous twang. Spread a little over brie and crackers for an edible accompaniment to the real deal cocktail.

Yield: 25 ounces of marmalade

The Essentials

The Details
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2 orange
1 grapefruit
.75 Cup Campari
1.75 Cup sugar
1 cinnamon stick


  • Trim the ends off two oranges and one grapefruit. Remove the cores and any visible seeds. Set the seeds aside to reserve.
  • Slice each citrus width-wise into thin slices (a quarter-inch or smaller). Then cut those slices in half lengthwise once again. You should be left with thinly sliced quarters.
  • Add all the citrus to a large bowl and fill with water until the fruit is just covered.
  • Tightly bundle the citrus seeds in cheesecloth and add to the mixture.
  • Let the citrus sit, covered and refrigerated, overnight.
  • Remove the cheesecloth bundle and discard.
  • Add the sugar and Campari to the citrus and water mixture, and stir until the sugar is fully dissolved.
  • Transfer the citrus mixture to a medium-sized saucepan and add the cinnamon stick, if using. Bring the mixture to a simmer, and continue to cook until it is reduced by half.
  • Pour the marmalade into a clean 25-oz jar or two 12-oz jars and let cool completely.
  • Tightly secure the lids and keep the marmalade in the refrigerator.