How to make marmalade with the Newt in Somerset | Condé Nast Traveller

Alan Stewart, estate head chef of The Newt hotel in Somerset, teaches us how to make the ultimate blood orange marmalade. Using cinnamon, rosemary and seasonal, organic oranges from the foothills of Mount Etna in Sicily, though any blood oranges will do for your take, this no-waste recipe uses every last bit of the fruit to create a burst of citrus, Italian sunshine in your kitchen. Discover more Condé Nast Traveller recipes now ►► Subscribe to Condé Nast Traveller ►► CONNECT WITH CONDE NAST TRAVELLER Newsletter: ​ Postcard of the day: ​... Instagram: ​... Facebook: ​ Twitter: ​ Pinterest: ​ Flipboard: @cn