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Adding Flavours

Appears in
The Three Chimneys Marmalade Bible

By Shirley Spear

Published 2016

  • About
Marmalade can be flavoured with alcohol, such as whisky, brandy or liqueurs. Many combinations have been tried and your choice is one of personal preference. As a guide, stir one teaspoonful into each average-size jar once the marmalade has been potted and allowed to cool a little. Do so with care as the jars and contents remain hot for some time. If you add alcohol to the marmalade while cooking, it will mostly evaporate.

Spices, such as cinnamon, cloves and cardamoms are popular in marmalade, and root ginger is another natural combination, particularly with lemon or lime. Spices should be infused in the marmalade as it cooks, wrapped in a muslin bag, secured with string and hung from the handle over the side of the pan.

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