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How to make your own Whisky Marmalde

 
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Johnny
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Joined: 02 Apr 2005
Posts: 3556

PostPosted: Mon Feb 26, 2007 2:15 pm    Post subject: How to make your own Whisky Marmalde Reply with quote

Makes

7 cups
Ingredients

* Begin this recipe the day before.
* 1kg Seville oranges*
* 2 lemons
* 500g sugar for every 2 cups (500ml) fruit pulp
* 30ml whisky, or to taste

Method

1. Halve and juice fruit. Remove pips, place in a muslin bag and tie with string. Cut fruit into quarters, then place skin-side down on a work surface. Use a knife to remove remaining flesh and white pith from the rind, then discard. Thinly slice rind and place in a large ceramic or stainless-steel bowl with the juice, pips in their muslin bag, and 1.7 litres of water. Cover and refrigerate overnight.
2. Place everything, including the muslin bag, in a saucepan. Bring to the boil and simmer over low heat for 1 1/2-2 hours or until the rind is soft. Remove muslin bag, cool slightly and, using tongs, squeeze out well over the saucepan to extract pectin. Measure fruit pulp and add correct amount of sugar (see ingredients, above). Add whisky, then return to the boil. Simmer for a further 35-40 minutes or until starting to set.
3. Place a few saucers in freezer. To test for setting stage, place 1 tablespoon of marmalade on a cold saucer and chill in the freezer for 1-2 minutes. Gently push through middle of the marmalade with your finger - it should stay in 2 halves.
4. Seal marmalade in hot sterilised jars.

http://www.taste.com.au/recipes/4289/orange+whisky+marmalade
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talisker25
Keeper of the Quaich
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Joined: 01 Jun 2005
Posts: 1991
Location: north east

PostPosted: Tue Feb 27, 2007 12:09 pm    Post subject: Re: How to make your own Whisky Marmalde Reply with quote

Johnny wrote:
Makes

7 cups
Ingredients

* Begin this recipe the day before.
* 1kg Seville oranges*
* 2 lemons
* 500g sugar for every 2 cups (500ml) fruit pulp
* 30ml whisky, or to taste

Method

1. Halve and juice fruit. Remove pips, place in a muslin bag and tie with string. Cut fruit into quarters, then place skin-side down on a work surface. Use a knife to remove remaining flesh and white pith from the rind, then discard. Thinly slice rind and place in a large ceramic or stainless-steel bowl with the juice, pips in their muslin bag, and 1.7 litres of water. Cover and refrigerate overnight.
2. Place everything, including the muslin bag, in a saucepan. Bring to the boil and simmer over low heat for 1 1/2-2 hours or until the rind is soft. Remove muslin bag, cool slightly and, using tongs, squeeze out well over the saucepan to extract pectin. Measure fruit pulp and add correct amount of sugar (see ingredients, above). Add whisky, then return to the boil. Simmer for a further 35-40 minutes or until starting to set.
3. Place a few saucers in freezer. To test for setting stage, place 1 tablespoon of marmalade on a cold saucer and chill in the freezer for 1-2 minutes. Gently push through middle of the marmalade with your finger - it should stay in 2 halves.
4. Seal marmalade in hot sterilised jars.

http://www.taste.com.au/recipes/4289/orange+whisky+marmalade


i like "or to taste" bit in the list of ingredients

we will all be getting pi**ed on marmalade soon Beer Beer
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Johnny
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Joined: 02 Apr 2005
Posts: 3556

PostPosted: Tue Feb 27, 2007 1:09 pm    Post subject: Reply with quote

Just add it to all recipes Laughing Laughing Laughing
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hull_fox
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Joined: 01 Apr 2005
Posts: 50
Location: Hull

PostPosted: Sun Mar 04, 2007 6:58 pm    Post subject: Reply with quote

sure that shouldn't be 300ml?? Laughing
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Johnny
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Posts: 3556

PostPosted: Mon Mar 05, 2007 9:23 am    Post subject: Reply with quote

hull_fox wrote:
sure that shouldn't be 300ml?? Laughing


Drool Drool Drool Drool Drool
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