Try this delicious marmalade for a gourmet treat.
This tasty preserve is just the thing for your winter oranges and lemons. Extracted, with permission, from the Australian Women’s Weekly Classic Preserves (ACP Books, RRP $34.95). Available from Bookstores or online at Bookreps.co.nz.
Photographer: Ian Wallace; Stylist: Louise Pickford.
Thick-Cut Dark Whisky Marmalade
- 4 large oranges (1.2kg)
- 2 medium lemons (280g)
- 1.5 litres (6 cups) water
- 2 cups (440g) white (granulated) sugar, approximately
- 2 cups (440g) firmly packed dark brown sugar, approximately
- 2 tablespoons treacle
- 2 tablespoons whisky
1. Peel oranges and lemons thickly; slice peel thickly, chop flesh coarsely. Discard seeds.
2. 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.
3. 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.
4. Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold. Makes 5 cups.