Recipe for S&M Marmalade

Blood oranges
should be eaten
blushing,
cupped
in the palm.
Easily entered,
fingers
separate skin from flesh

carefully pulling
segment, then segment,
opening the ruby-orange,
rosy-wet.

Ignore
the rest:
the bitter Sevilles,
the Hamlins,
the under-ripe
green-tinged,
the rusty orange.
Mottled.
Rough.
Sour.

Leave them
to the flash
of a newly whetted blade
sharp and cold,
cutting into skin and flesh.
Slice.
Soak.
Turn up heat.
Boil until flesh melts
and blisters
thick deep orange.

Think only of the end,
the mouth-feel,
the stew of dark sweet
and juice
and thickened pulp

you swallow.

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