Ginger and Orange Marmalade
One of our favourite smells at Christmas is the smell of fresh and juicy (and pip-free!) clementines. And with them being in ample supply over the winter months, we start to crave anything with that citrus flavour! No wonder then, that orange is so prevalent in sweet treats and chocolate at this time of year.
We love combining ginger in our recipes, not only in our tray bakes, but also in other everyday indulgences, such as Marmalade!
This easy peasy recipe comes courtesy of our friends at Tate & Lyle and is quite simple the perfect combination of summer and spice on our toast!
- 1.5kg sweet oranges
- 2 lemons
- 110g (4oz) peeled & finely chopped ginger
- 3kg Tate & Lyle Fairtrade Preserving Cane Sugar
- Halve the fruit and squeeze out the juice, reserving the pips. Remove the skin membranes from each orange half and place on a large square of muslin with all the pips. Tie with string to enclose. Remove and discard any excess pith from the fruit skins, then finely chop the peel.
- Place the peel and ginger in a large pan and add the juice, muslin bag and 3l (5pts) of water. Bring to the boil and simmer gently for 1½-2 hours until the peel is tender and the mixture reduced by half.
- Remove the muslin bag, squeezing out any juices. Add the Tate & Lyle Fairtrade Preserving Cane Sugar, stirring until dissolved, then bring to the boil and simmer rapidly for 15-35 minutes or until setting point is achieved.
- Remove from the heat and skim off any surface residue. Allow to stand for 10-15 minutes then stir gently and transfer to hot, sterilised jars. Seal, label and store in a cool, dark, dry place.
Spread it on warm buttered toast and crumpets or swirl it into your porridge for a sweet and spicy kick!