3 blood oranges
1 lemon (preferably meyer lemon)
2 cups fresh cranberries
2 ½ cups sugar
1 cup water
1 cup pomegranate juice
1 baguette, sliced into about ¼ in slices
olive oil for brushing
¾ cup fresh ricotta
½ cup chopped pistachios
honey for drizzling
Wash rinds of oranges and lemons well. Slice thin and cut slices into quarters.
In a medium saucepan, cook oranges, lemon, cranberries, sugar, water, and pomegranate juice over medium – med high heat. Cook for 30 minutes stirring every so often. Allow to cool. You will definitely have leftover marmalade for toast or biscuits. I’ve even cooked it into a sauce for pork. Its really yummy.
Preheat oven to 375.
Brush baguette slices with olive oil and season with a little salt. Toast in 375 degree oven for 5-7 minutes or until just slightly browned.
To serve: Top each baguette with some fresh ricotta. Dollop with some blood orange marmalade. Sprinkle with pistachios and drizzle with honey.