Dark muscovado & whisky marmalade

Name: Dark muscovado & whisky marmalade
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 1 kgs Seville orange; 2 lemons, juice only; 1 serving 2¼kg granulated or pre sugar; 450 grams dark muscovado sugar; 150 milliliters whisky

Dark muscovado & whisky marmalade is a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly condiment. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 689 calories, 3g of protein, and 0g of fat. This recipe serves 4. Head to the store and pick up muscovado sugar, juice of lemon, preserving sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 4 hours. Users who liked this recipe also liked Whisky Seville Marmalade Souffle, Whisky, Marmalade And Mustard Glazed Ham, and Marmalade & whisky bread & butter pudding.

Instructions

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.

Ingredients you will need

Lemon Juice

Orange

Fruit

Water

Equipment you will use

Frying Pan

Warm half of the white and dark sugar in a very low oven.

Ingredients you will need

Sugar

Equipment you will use

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.

Ingredients you will need

Marmalade

Orange

Pectin

Water

Equipment you will use

Wooden Spoon

Sieve

Bowl

Frying Pan

Pour half this liquid into a preserving pan.

Equipment you will use

Frying Pan

Cut the peel into chunky shreds, using a sharp knife.

Equipment you will use

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.

Ingredients you will need

Muscovado Sugar

Whiskey

Sugar

Equipment you will use

Frying Pan

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.

Ingredients you will need

Marmalade

Butter