Label
All
0
Clear all filters

Adding Flavours

Appears in
The Three Chimneys Marmalade Bible
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title