Margarita Marmalade Recipes

MARGARITA BALLS I

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.

MORNING MARGARITA

Steps:

• Moisten the edge of a glass with lime wedge, then dip it in salt. Fill a cocktail shaker halfway with ice. Add agave wine, Cointreau, lime juice, marmalade, and sugar; shake 30 seconds. Fill glass with ice, strain drink over top, and garnish with orange and lime wedges.

MARGARITA MARMALADE

Steps:

• Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
• Using a sharp knife, peel off the white pith from the limes and discard it.
• Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
• Place the zest in a heavy nonreactive saucepan; cover with water.
• Bring to a boil over high heat; boil 1 minute, and pour off water.
• Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
• Sterilize 3 half-pint canning jars.
• Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
• Measure the fruit and its liquid and add an equal amount of sugar.
• Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
• Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
• Test every minute or two, until the marmalade holds a soft shape.
• Stir in the tequila and Triple Sec.
• Pour the marmalade into the jars, leaving at least ¼ inch headspace.
• Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
• Store upside down for the first few hours to help distribute the fruit evenly.
• It takes at least several hours for the marmalade to set up.
• It keeps refrigerated for several weeks.

PINK GRAPEFRUIT MARGARITAS

Steps:

• If you like a salt rim on the glasses, rub the lime around the edge of the glass and then dip the rim of each glass lightly in a plate of kosher salt. Set aside to dry.
• Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth. Pour into a large pitcher and stir in the tequila. If youre not serving the margaritas in salted glasses, stir 1/4 teaspoon of salt into the pitcher of margaritas. Believe me, it will make a difference!
• Serve ice cold.

ANNA'S ORANGE MARMALADE

Steps:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.