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.
OLD FASHION ORANGE MARMALADE OR WHISKEY MARMALADE
This is a very special and cherished recipe passed on from a dear friend's grandmother. It was a wonderful experience making this jam because the aroma that was sent through the air allowed me to relive past Christmases from when I was a child. I made mine without whiskey but included the ground cloves which I mistakenly added at the start of the cooking time.
Provided by Stormy Stewart @karlyn255
Categories Jams & Jellies
Number Of Ingredients 9
Steps:
- cut up the oranges in quarters and squeeze out the juice of lemons, remove membrane of oranges with a spoon.
- Put orange shavings in muslin bag and tie (slice the peel finely or coarsely your choice) (I used a fine grater and put my shavings right in with my jam) Or you can do as the directions stated and put it in a bag and in a saucepan of water and leave it soaking a few hours
- Then bring it all to the boil and let to simmer gently for 1-1/2 hours, making sure after this time the water should be reduced by half. Squeeze all the liquid from the muslin bag and remove from saucepan.
- Now you will add the sugar and stir until all the sugar has dissolved. Then, increase the heat and bring to a full rolling boil rapidly until setting point is reach 5 to 10 minutes approx. stay with it ..
- Test for set = put a little marmalade on a cold saucer and cool for a few minutes if it wrinkles when u push it with your finger it's done, if not boil some more ...allow marmalade to sit in the saucepan for 15 minutes before potting to prevent the peel from floating all to the top.
- NOTE==if you want whiskey marmalade this is how's it is done ....add the 5 tablespoons of whiskey and a teaspoon of ground cloves to the cooking marmalade just before potting stir in well .
- Here is where I messed up and had put the cloves in at the beginning with my Oranges. The result was a darker all around color the taste is out of this world. We even created a new tv favorite snack from this jam.
- Old fashioned Orange Marmalade dip 1 (8 oz) block of cream cheese 1 jar of This wonderful jam Crackers or chips (we used corn chips) This was done just like you would with a jalapeño jelly. Just set the cheese in an oblong serving bowl and pour this jam over top. Serve it with chips to dip.
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.
ORANGE 'IRISH WHISKEY' MARMALADE
This recipe is from an old friend who gave it to me but her family loved it
Provided by Beth Goike
Categories Jams & Jellies
Number Of Ingredients 3
Steps:
- 1. Combine the water and sugar in a saucepan over medium-high heat. Bring to a boil and cook until a candy thermometer reads 200 degrees. Stir in the marmalade and cook until the thermometer reads 240 degrees. 2. Stir in the Irish whiskey and cook, stirring, until thoroughly incorporated, about 1 minute.
- 2. Remove from the heat and allow the mixture to come to room temperature. Spoon the marmalade into a clean jar, cover, and store in the refrigerator for up to 1 month. Makes about 1 cup.
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
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WHISKY MARMALADE - DELICIOUS. MAGAZINE
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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.)
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- 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.
HOW TO MAKE LEMON, LIME AND WHISKEY MARMALADE
From thrillist.com
Estimated Reading Time 2 mins
- Trim the ends off three limes and two lemons. Slice the fruits in half lengthwise and remove the cores. Remove any visible seeds and set them aside.
- Slice each citrus width-wise into thin slices (a quarter-inch or smaller). Then cut those slices in half lengthwise once again. You should be left with thinly sliced quarters.
- Add all the citrus and the whiskey to a bowl, then fill with water until the fruit is just covered by liquid.
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