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Whisky marmalade

Recipe from: 3/1/2000 12:00:00 AM
Ingredients 5
Servings 0


  • 10
    Valencia or Seville oranges
  • 3
  • 5
    cold water
  • 4
    white sugar
  • 60
    whisky (optional)


1. Wash oranges and lemons, halve them and squeeze out juice. Remove pips and slice rind finely. Put the juice and sliced rind into a bowl, add water and leave for 24 hours for rind to soften. 2. Pour into a heavy-based saucepan. Bring to the boil very slowly and continue to boil until almost half the liquid has boiled away (about 2 hours). 3. When sufficiently reduced, add sugar and whisky. Stir until sugar has dissolved. Boil rapidly for a further 1 1/2 hours, stirring occasionally, until mixture sets when tested on a cold plate. 4. Allow to cool slightly (for 2 or 3 minutes), then pour into clean, warm jars. When quite cold, cover with a disc of greaseproof paper dipped in brandy. Cover tightly with lid.

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