Red Radicchio Marmalade

Preparation info

  • Difficulty


  • Makes about

    4 cups

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is great with mature pecorino or other cheeses. It also works well with boiled meats and is particularly nice with game. Lovely with sausages, too.


  • 1 kg (2 lb 4 oz) round red radicchio
  • 4 tablespoons olive oil
  • 600 g (1 lb 5 oz) sugar
  • 250 ml (9 fl oz/1 cup) water
  • 250 ml (9 fl oz/1 cup) red wine
  • tablespoons balsamic vinegar
  • tablespoons freshly squeezed lemon juice
  • 40 g ( oz) zibbibo raisins or small seedless muscatels
  • 1 bay leaf
  • a good few pinches of ground chilli
  • 2 apples, cored and coarsely grated


Quarter the radicchio and remove the thick white stems. Shred the leaves, not too coarsely. Heat the oil in a wide heavy-bottomed pot and sauté the radicchio until it has surrendered a bit. Add the rest of the ingredients, some salt and a few grinds of black pepper. Simmer, partly covered, for about 1½ hours, until it has reduced and is thick and a bit jammy looking. Remove the lid and simmer for another 30 minutes or until most of the liquid has gone, stirring often. Ladle into warm sterilised jars, seal with the lids and turn upside down. Leave to cool before turning upright, creating a vacuum. Store in the pantry until opened, then keep in the fridge.