{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Fifteen Minute Marmalade.

2 Large Oranges
Water
1 kg Sureset Sugar.
Wash the oranges and remove the stem.
Halve them and remove the pips.
Put into a microwaveable bowl and cover with cling film.
Cook at full for 5 to 10 mts or more until the oranges are tender.
(Test very carefully with a skewer and replace the cling film afterwards)
Once cooked take them out of the microwave and leave to cool until you can handle them. Put all the orange (the pulp and skin and all )into a food processor along with any juice in the bowl and pulse until well chopped but not totally mushed.
Tip these into a pot with enough water to bring the mixture up to one litre.
Add 1 kilo of Sure Set sugar and bring to the boil.
Boil fast for 4 mts. (Time this carefully)
Have ready some sterilized jars and lids.
Pour the marmalade into the pots and cover when cool.
Variations:
Orange and Ginger Marmalade:
Add a peeled and grated thumb of root ginger to the orange puree as you put it on to boil. Then proceed as in the last recipe.
You could also add a tablespoon of crushed roasted coriander seeds at the same stage.
The Scots have been known to add a Tablespoon of Scotch Whisky just before potting, I reckon a similar dose of Irish Whiskey would work well.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef