Dark Chunky Whisky Marmalade Recipes

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WHISKEY MARMALADE



Whiskey marmalade image

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

1 ½kg Seville orange
3l water
juice 2 lemons
3kg preserving sugar
2 rounded tbsp treacle or molasses
5 tbsp Irish whiskey

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.

THICK-CUT DARK WHISKY MARMALADE



Thick-cut dark whisky marmalade image

A delicious thick-cut dark whisky marmalade from Australian Women's Weekly.

Categories     Side

Time 1h50m

Yield Makes 5 Cup

Number Of Ingredients 7

4 oranges (1.2kg)
2 lemons (280g)
1.5 litre (6 cups) water
2 cup (440g) white (granulated) sugar, approximately
2 cup (440g) firmly packed dark brown sugar, approximately
2 tablespoon treacle
2 tablespoon whisky

Steps:

  • Peel oranges and lemons thickly; slice peel thickly, chop flesh coarsely. Discard seeds.
  • Combine peel, flesh and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until rind is soft.
  • Measure fruit mixture, allow ½ cup of each sugar for each cup of fruit mixture. Return fruit mixture, sugar and treacle to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 40 minutes or until marmalade jells when tested. Stir in whisky.
  • Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

Nutrition Facts : ServingSize Makes 5 Cup

DARK MUSCOVADO & WHISKY MARMALADE



Dark muscovado & whisky marmalade image

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

1.3kg Seville orange
2 lemons , juice only
2 ¼kg granulated or preserving sugar
450g dark muscovado sugar
150ml whisky

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.

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