Thick-Cut Dark Whisky Marmalade – a delicious recipe with oranges, lemons, sugar, brown sugar, molasses, whisky. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel the oranges and lemons thickly. Slice the peel thickly and chop the flesh coarsely. Discard the seeds.
2
Combine the peel, flesh and 6 cups water in large saucepan. Bring to a boil on high heat. Reduce the heat to low; simmer, covered, for about 1 hour or until the peel is soft.
3
Measure the fruit mixture, allowing 1/2 cup of sugar for each cup of fruit mixture. Return the fruit mixture, sugar and molasses to the pan. Stir on high heat, without boiling, until the sugar dissolves. Bring to a boil and boil, uncovered, without stirring, for about 40 mins or until the marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If it's ready, it will gel and wrinkle when moved.) Stir in the whisky.
4
Pour hot marmalade into hot sterilized jars; seal immediately. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.
931
kcal
Calories
242
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 None oranges, 2 None lemons, 1 lb granulated sugar (about 2 1/4 cups), 1 lb firmly packed dark brown sugar (about 2 cups), and more.
Yes, Thick-Cut Dark Whisky Marmalade falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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