With invigorating ripeness and tangy shards of peels and piquancy, Marmalade often tends to be amorously pushy on those tender morning taste buds. However, once you start loving it, it will be there with you, all your life. Splotches of amber Marmalade doesn’t take much time to spice up your brunch. Pair it up with a slice of generously buttered toast and poached eggs or simply drizzle it over a sugary cake and you are good to go.
This humble spread comprises staple ingredients that can be tweaked to suit your taste. We’ll give it a sneaky dose of whiskey to scale up its good old charm. Let’s see how:-
Begin with placing the lemon juice and orange in a preserving pan. Fill the pan with enough water to ensure that the oranges are well immersed. Cover and gently simmer for almost 2 hours or wait till the peel of the oranges can be easily perforated with a fork. Once done, decant the water into a large jug and keep the oranges separated in a large bowl. In the meantime, keep the oven low, and warm both the white and dark sugar together.
Leave the oranges, until they cool off and then slice them into half. Gouge out the inner pulp of the oranges and mix it up with the reserved water kept in the jug. Now, boil this liquid for about 6 minutes and then wring it out through a sifter by squashing the pulp with a spoon, preferably made of wood. The filtered liquid oozing out of the sifter is Pectin, which ensures the gooey, sticky nature of Marmalade.
Pour out the liquid in a separate preserving pan and blend the warm white and dark sugar with it. Use a sharp knife and precisely sever the peels into chunky shreds. Add these shreds to the liquid and mildly stir over low oven heat to ensure that the sugars have properly dissolved. Then gradually rise to the boil until the liquid becomes viscous and then gently infuse the whiskey and stir slowly to mix it well.
Your Marmalade is ready!
Take away the pan from the heat and leave the Mermalade to cool down for about 20 minutes. Let the peels settle and then store it in a sterilized jar.
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