Whisky Liqueur Marmalade
This is sure to get you up in the morning! It has a wee dram of our lovely liqueur in it and it is such a lovely compliment to the sharp orange flavour, making it mellow and rich. You can always skip the whisky addition if you don't fancy it, but I ask you, why wouldn’t you?
- 6 Oranges, sliced into quarters
- 1 lemon, juiced
- 1 litre warm water
- 1.1kg Jam Sugar
- 2 tbsp Stag’s Breath Whisky Liqueur
- Note: if you prefer a stronger whisky flavour, you could add 1 tbsp of whisky and 1 tbsp of liqueur
- Using a spoon, scoop out the orange flesh leaving as the pith behind. Best to do this over a bowl so you don’t lose any juice. Reserve the orange peels and put to one side.
- Put the orange flesh, juice and pips in a food processor and blend until very smooth then push through a muslin lined sieve into a jam pan or large heavy-based saucepan.
- Flatten the peel out, then slice the pith from the peel, then slice the rind into thin strips or chunks depending on how you like your marmalade. Add these to the pan and pour in the lemon juice and water.
- Bring to a boil then reduce the heat and simmer for around 1 ½ hours or until the rind is soft and the liquid has reduced by half.
- Then turn the heat down, and carefully add the sugar, stir until dissolved. Hard boil for about 10 minutes, skimming off any froth.
- After 10 minutes, spoon a little of the marmalade onto a very cold plate (we keep one in the freezer ready) and pop into the fridge. You want it to set like a jelly, if it’s still a little runny, cook a further 5-10 minutes and test again. When this is ready, beat in some Stag’s Breath Whisky Liqueur.
- Allow the marmalade to cool slightly, then pour into sterilised jars.
Note: To sterilise jars, wash with clean hot water or put through a hot dishwasher (this is my preference). Put your jars onto a baking tray and into an oven (160˚C, fan 140˚C, gas mark 3, 325˚F) for 10-15 minutes and keep the jars warm until filled.