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It’s taken me ages to think up a food to cook for this Weekend Cookbook Challenge. Yesterday, while climbing up the hills on my skis, it became obvious, why not use the orange marmalade recipe I made a couple of months ago. So here it is. It's everything a marmalade should be. It’s bitter has lots of peel and the ginger adds a tasty dimension. Here it is spread on a piece of homemade raisin bread. After the picture was taken I ate it.
GINGER MARMALADE (IRISH)
2 lb Bitter orangesThis recipe makes about 10 pounds of marmalade.) Wash and halve the bitter oranges and lemons. Squeeze out the juice and seeds. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piece of muslin or doubled/tripled cheesecloth. Shred peel to the desired thickness and put peel and juice in a pan with the water and the bag of pulp and seeds. Simmer gently for 1 1/2 to 2 hours, or until the peel is quite soft. Remove the bag of pulp (squeeze over the pan as you do) and add the preserved ginger. Measure liquid, add sugar and stir over low heat until dissolved. Boil rapidly to setting point: then can as usual.
Labels: cooking
Oh, this marmalade looks absolutely yummy, and I bet it tastes even better! Thank you so much for sharing the recipe, I'll have a go at it as soon as I get hold of a couple oranges!
Best wishes from Austria!
By 
Dipsy D.
All the way from Austria ! Wow I'm flattered.
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