WHISKEY MARMALADE
Add a kick to a classic. Marmalade lovers won't be able to resist
Provided by Mary Cadogan
Categories Buffet, Vegetable
Time 4h
Yield Makes about 4.5kg
Number Of Ingredients 6
Steps:
- Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
- Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
- Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
- Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.
MARMALADE WHISKEY SOURS
It's worth seeking out high-quality maraschino cherries, such as those from the brand Tillen Farms -- they're free of artificial color.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Combine bourbon, lime juice, sugar, marmalade, and bitters in a pitcher. Stir vigorously until sugar and marmalade are dissolved.
- Fill rocks glasses with crushed ice, top with bourbon mixture, and serve each with a maraschino cherry and a drizzle of cherry liquid.
DARK MUSCOVADO & WHISKY MARMALADE
A real grown-up marmalade - rich, dark and just a hint of boozy flavour
Provided by Good Food team
Categories Breakfast, Condiment, Side dish
Time 4h
Yield Makes about 4.5kg/10lb
Number Of Ingredients 5
Steps:
- Place the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/ 4 pints water. If this is not enough to cover the fruit, put it in a smaller pan. If necessary, weight the oranges with a heat-proof plate to keep them under the water. Bring to the boil, cover and simmer very gently for about 2 hours, or until the peel can be pierced easily with a fork.
- Warm half of the white and dark sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return the cooking liquid to the pan. Leave the oranges to cool until they are easy to handle, then cut them in half. Scoop out all the pips and pith and add these to reserved orange liquid in the pan. Bring to the boil for 6 minutes then strain this liquid through a sieve into a bowl, pressing the pulp through with a wooden spoon; the result is high in pectin, which helps to ensure the marmalade has a good set.
- Pour half this liquid into a preserving pan. Cut the peel into chunky shreds, using a sharp knife. Add half the peel to the liquid in the preserving pan with the warm white and dark muscovado sugars. Stir over a low heat until all the sugar has dissolved, then bring to the boil and bubble rapidly for 15-25 minutes until setting point is reached. Stir in half the whisky.
- Take the pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and to allow the peel to settle, then pot in sterilised jars, seal and label. Repeat for the remaining batch.
MARMALADE & WHISKY BREAD & BUTTER PUDDING
The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer
Provided by Jane Hornby
Categories Dessert
Time 1h45m
Number Of Ingredients 10
Steps:
- Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
- Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
- Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.
Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium
More about "whiskey marmalade recipes"
ORANGE WHISKEY MARMALADE RECIPE - RECIPES.NET
From recipes.net
Ratings 2Servings 2Cuisine GreekCategory Juice
- With a vegetable peeler or zester, remove the zest (the colored part of the peel) in strips from the oranges and lemons and chop. With a knife, scrape off all the white membrane, or pith, from the peeled fruit. Set aside. Chop the fruit, reserving the juice and removing the seeds.
- In a large, non-reactive saucepan over medium heat, bring the zest, water and baking soda to a boil. Reduce the heat, cover and simmer, stirring several times, for 20 minutes, or until the zest begins to soften. Add the fruit, juice and pectin, and simmer for 20 minutes longer. Stir in the sugar, raise the heat to medium-high, add the cloves and bring to a boil.
- Continue to boil, stirring constantly, for 5 to 10 minutes, or until the mixture reaches 220 degrees on an instead-read thermometer and begins to get syrupy. Stir in the whiskey. Immediately spoon the hot marmalade into the hot sterilized jars, leaving 1/4 inch of headroom at the top of the jars. Wipe the rims clean, seal with lids and bands, and store in a cool, dry place for up to 1 year. Marmalade thickens as it cools, but it may take 2-3 days to fully set.
WHISKY MARMALADE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (1)Total Time 2 hrs 20 minsCategory Marmalade RecipesCalories 33 per serving
- Start by scalding the whole oranges in a pan of boiling water for 15-30 seconds to remove any wax (if using unwaxed oranges, skip this step), then transfer to the preserving pan with the lemon juice.
- Cover the oranges with 2 litres fresh cold water and bring to the boil, reduce the heat, then simmer for 1-2 hours until soft.
- When cool enough to handle, remove the oranges with a slotted spoon, then cut in half. Pour the cooking liquid into a large jug/bowl (big enough to hold 1.5 litres). Scoop the orange pulp (pips, pith and flesh) into a fine sieve or muslin bag.
- Chop the peel into shreds, then put in the empty preserving pan along with the sugar. Put the pan on the scales set to zero, hold the sieve/muslin bag over the pan and squeeze all the juice you can from the pulp through the sieve/muslin. Add the reserved cooking liquid, then top up with water to make 1.5 kilos/litres. (If you don’t have scales, squeeze the pulp juice into a measuring jug, then add the cooking liquid and water to top up to 1.5 litres, refilling if your jug doesn’t hold 1.5 litres.)
HOW TO MAKE EASY WHISKY MARMALADE RECIPE | DRIZZLE …
From drizzleanddip.com
Reviews 7Estimated Reading Time 5 mins
SCOTCH WHISKY AND GINGER MARMALADE - LARDER LOVE
From larderlove.com
TRADITIONAL SEVILLE ORANGE MARMALADE | RECIPES | DELIA …
From deliaonline.com
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST ORANGE WHISKEY MARMALADE RECIPES | YUMMLY
From yummly.com
THE ULTIMATE WHISKY MARMALADE | BAKING MAD
From bakingmad.com
4/5 (7)Total Time 2 hrs 30 minsServings 4
- To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and slide into an oven (160˚C, fan 140˚C, gas mark 3, 325˚F) for 10-15 minutes.
- Slice the oranges in quarters. Using a metal spoon, scoop out the flesh leaving as much of the pith as you can behind. Do this over a bowl to collect any juice.
- Push the purée through a muslin lined sieve into a preserving pan or large heavy-based saucepan. Flatten the orange peel and slice as much of the pith from the orange peel as possible.
- Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the rind is very soft and the mixture has reduced by half.
- Reduce the heat to low and add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.
- After 10 minutes, spoon a little of the marmalade onto a very cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked.
GOLDEN MARMALADE - ANNABEL LANGBEIN – RECIPES
From langbein.com
KEVIN DUNDON'S WHISKEY AND MARMALADE GLAZED LOIN
From rte.ie
CLEMENTINE AND WHISKY MARMALADE - TWIGG STUDIOS
From twiggstudios.com
22 RECIPES WITH WHISKY - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOW TO MAKE LEMON, LIME AND WHISKEY MARMALADE - THRILLIST
From thrillist.com
TRADITIONAL DUNDEE CAKE RECIPE - SCOTTISH SCRAN
From scottishscran.com
10 BEST ORANGE WHISKEY MARMALADE RECIPES | YUMMLY
From yummly.com
SEVILLE ORANGE WHISKEY MARMALADE - IMBIBE MAGAZINE
From imbibemagazine.com
WHISKEY SOUR WITH MARMALADE | SAVEUR
From saveur.com
WHISKY MARMALADE - SUPPER IN THE SUBURBS
From supperinthesuburbs.com
WHISKY MARMALADE GLAZED HAM | GOODTO
From goodto.com
ORANGE & WHISKY MARMALADE | BAKING MAD
From bakingmad.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love