Author: Karon Grieve
Recipe
Start your day the Scottish way with this Scotch whisky and ginger marmalade on your toast. What better way to kick start the day! You can also use this as a glaze for roasting meats and in Asian recipes too!
Scotch whisky and ginger marmalade
Today I’m sharing my whisky and ginger marmalade recipe that I first used in my book Simply Scottish Cakes and Bakes.
It is an easy recipe and tastes fabulous either on your toast in the morning or with strong cheese and oatcakes in the evening, either way the little kick of Scotch whisky gives it the edge over any other marmalade.
Marmalade history
Scotland is famed for it’s marmalade especially in the area of Dundee where Mrs Keiller first created this sticky treat after her husband bought a job lot of cheap Seville oranges from a Spanish ship that had taken refuge in Dundee harbour due to a storm.
The oranges were way too bitter to eat so Mrs Keiller made orange jam – the rest, as they say, is history…….
Marmalade
I love marmalade but I am not keen on the overly sweet confection you usually get in jars in the supermarket.
I like mine to have more of a bitter tang, to be that joyous orange gold colour and to have a good consistency.
Adding the heat of spicy ginger and the luxury of Scotch whisky to the mix just makes it extra special and something fit to grace the finest scone.
Ingredients for whisky and ginger marmalade
Oranges (two types here, Seville and normal oranges)
Lemons
Ginger, sugar, some water and of course Scotch whisky!
How to make whisky marmalade
This recipe for whisky and ginger marmalade takes a bit of time for the peels to become tender through simmering but it is well worth the wait.
See below in the recipe card for full details.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make cool curds
How to make great jelly
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Different types of preserves
My favourite preserving kit
How to serve whisky and ginger marmalade
I use my marmalade in all sorts of ways. From the usual spreading on toast and scones etc.
But it is so useful as a glaze for ham and ribs too.
Also mix some whisky marmalade into ice-cream and sorbet recipes for a sweet, tangy kick of flavour.
Stir it into sweet and sour sauces too. I use this marmalade in my Sweet and Sour Marmalade Meatballs recipe.
Don’t just keep it as something for breakfast time or for those sticky sandwiches so favoured by Paddington Bear. Release your whisky and ginger marmalade from the larder and really make the most of it.
Marmalade makes a great foodie gift so think ahead. This recipe is from my book Simply Scottish Cakes & Bakes.
Looking for more great marmalade recipes for your breakfast toast? Then check these out before you go;
Mediterranean fig and lemon marmalade
Orange, pomegranate, ginger and mint marmalade
Red pepper marmalade
Cranberry and orange marmalade
Hot and spicy citrus jam/marmalade
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Whisky And Ginger Marmalade
Karon Grieve
Whisky and ginger marmalade is perfect for breakfast and all sorts of recipes from glazing meat to sweet and sour sauces, sorbets and more
4.72 from 14 votes
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Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course preserves
Cuisine Scottish
Servings 140 servings
Calories 40 kcal
Ingredients
- 450 g seville oranges
- 450 g oranges
- 4 lemons
- 2 cm fresh root ginger
- 1.1 k granulated sugar
- 1 lt water
- 300 ml whisky
Metric – US Customary
Instructions
Wash all the fruit and pat dry before cutting in half and squeezing out all the juice into your preserving pan.
Scoop out flesh and seeds and tie into a muslin cloth and toss into the pan.
Shred up all the skins and add these to the pan.
Peel and grate the ginger and add this along with the water and bring to the boil.
Cover the pan and lower the heat and simmer for about 2 hours until all the peel is tender.
Fish out the muslin pouch and squeeze well before discarding contents.
Add sugar and cook on low heat till dissolved then raise heat to a boil for about 20 minutes or until the setting point has been reached.
Cool for 10 minutes before ladelling into sterilised jars and adding the whisky and stirring well before popping on the lids.
Notes
I got approximately 8 x 350g jars of marmalade from this recipe, calories etc are taken from one serving (a tablespoon) of marmalade
Use your whisky and ginger marmalade on toast, as a glaze for roasting ham or pork or chicken and in Asian dishes too
Nutrition
Calories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 16mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 5mgCalcium: 3mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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