You are being treated to a feast of Scottish recipes this week because it is Burns’ Night this coming Sunday and I thought I would dive into the old patriotic stuff.
Today I’m sharing my whisky and ginger marmalade recipe that I first used in my book Simply Scottish Cakes and Bakes. It is an easy recipe and tastes fabulous either on your toast in the morning or with strong cheese and oatcakes in the evening, either way the little kick of Scotch whisky gives it the edge over any other marmalade.
Scotland is famed for it’s marmalade especially in the area of Dundee where Mrs Keiller first created this sticky treat after her husband bought a job lot of cheap Seville oranges from a Spanish ship that had taken refuge in Dundee harbour due to a storm. The oranges were way too bitter to eat so Mrs Keiller made orange jam – the rest, as they say, is history…….
I love marmalade but I am not keen on the overly sweet confection you usually get in jars in the supermarket. I like mine to have more of a bitter tang, to be that joyous orange gold colour and to have a good consistency. Adding the heat of spicy ginger and the luxury of Scotch whisky to the mix just makes it extra special and something fit to grace the finest scone.
This recipe for whisky and ginger marmalade takes a bit of time for the peels to become tender through simmering but it is well worth the wait. See my pages on how to sterilise jars and making jams to learn about setting points etc.
I use my marmalades in all sorts of ways. From the usual spreading on toast and scones etc to a glaze for ham and ribs, stirred into sweet and sour sauces, mixed into icecream and sorbet recipes and even as part of a boozy cocktail.
Don’t just keep it as something for breakfast time or for those sticky sandwiches so favoured by Paddington Bear. Release your whisky and ginger marmalade from the larder and really make the most of it.
- 450g/1lb seville oranges
- 450g/1lb sweet oranges
- 4 lemons
- 2cm/3/4" piece of fresh root ginger
- 1.1kg/2½lb granulated sugar
- 1 litre/2 pints water
- 300ml/1/2 pint whisky
- Wash all the fruit and pat dry before cutting in half and squeezing out all the juice into your preserving pan.
- Scoop out flesh and seeds and tie into a muslin cloth and toss into the pan.
- Shred up all the skins and add these to the pan.
- Peel and grate the ginger and add this along with the water and bring to the boil.
- Cover the pan and lower the heat and simmer for about 2 hours until all the peel is tender.
- Fish out the muslin pouch and squeeze well before discarding contents.
- Add sugar and cook on low heat till dissolved then raise heat to a boil for about 20 minutes or until the setting point has been reached.
- Cool for 10 minutes before ladelling into sterilised jars and adding the whisky and stirring well before popping on the lids.