This recipe has gone down exceptionally well with family and friends. Be generous with your Moore’s Irish Whiskey – an extra tablespoon on top of the poured jars gives a fantastic aroma when you open the jars. This recipe makes about 4 to 5 jars.
Ingredients
6 Oranges
1 Juice of one whole lemon
1l Water (warm)
1kg Granulated Sugar
100mls Moore’s Irish Whiskey
Method:
Step 1:
To sterilise jars, wash with very hot water. Place the jars on a baking tray and slide into an oven (160˚C, fan 140˚C, gas mark 3, 325˚F) for 10-15 minutes. Keep them warm until filled with the marmalade.
Step 2:
Slice the oranges in quarters. Scoop out the flesh leaving as much of the pith as you can behind. Do this over a bowl to collect any juice. Reserve the orange peels. Put the orange flesh, juice and pips in a food processor and blend until smooth
Step 3:
Depending on whether you prefer a clear or cloudy marmalade, push the purée through a sieve into a preserving pan or large heavy-based saucepan. This is optional – having the ‘bits’ can be just as nice.
Grate the peels of your oranges until you have the required amount of rind. I used a small amount of lemon rind for an extra citrus kick. Add these to the pan. Pour in the lemon juice and water.
Step 4:
Bring to the boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the mixture has reduced by half.
Step 5:
Reduce the heat to low and add the sugar and stir until it has dissolved. Boil for about 10 minutes, skimming off any froth on the surface.
Step 6:
After 10 minutes, spoon a little of the marmalade onto a very cold plate and place in the fridge. If it sets to a jelly the marmalade is cooked. If necessary, cook for a further 5-10 minutes and test again. Add the whiskey.
Step 7:
Allow the marmalade to cool slightly, then pour into the sterilised jars. I added an extra tbsp of Whiskey to the top of every jar at this point- for the aroma when you open them. Leave to set.
Watch the ‘how to video’ of this recipe and many more on our Instagram page @mooresdrinks.