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.
IRISH MIST MARMALADE
Make and share this Irish Mist Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Oranges
Time 50m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Cut the rind off 3 oranges, cutting in fine shreds with no pith. I take all pulp off, no skins or pith; add the rinds.
- Cook in water and sugar.
- Bring to a boil; reduce heat to simmer.
- Simmer for about 20 minutes.
- Add orange juice.
- Cook 20 minutes until sticky.
- Remove from heat.
- Add whiskey.
- Let rest for 15 minutes before pouring into hot sterile jars.
- Seal.
Nutrition Facts : Calories 1012.5, Fat 0.9, SaturatedFat 0.1, Sodium 6.5, Carbohydrate 244.6, Fiber 12.8, Sugar 229.2, Protein 5.8
IRISH MIST BARS
Make and share this Irish Mist Bars recipe from Food.com.
Provided by Michelle_My_Belle
Categories Bar Cookie
Time 50m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- in large mixing bowl combine butter, 1/2 cup brown sugar and flour; blend until crumbly.
- firmly press crumb mixture into a 9 inch square baking pan.
- bake at 350 for 10 minutes; set aside to cool.
- in another bowl combine remaining sugar, 1 tbsp flour, and salt, blend well.
- add eggs; 1 at a time beating well after each.
- blend in liqueur.
- mix in nuts.
- spread evenly over cooled crust.
- bake at 350 for 20 minutes.
- cool in pan before cutting into bars.
Nutrition Facts : Calories 194.6, Fat 9.7, SaturatedFat 4, Cholesterol 37.1, Sodium 134.6, Carbohydrate 25.4, Fiber 0.9, Sugar 18.1, Protein 2.8
CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Provided by Bon Appétit Test Kitchen
Categories Beef Citrus Mustard Vegetable Roast Low Fat St. Patrick's Day Whiskey Family Reunion Party Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
- Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
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