After the hustle and bustle of the run up to Christmas and the New Year, January means one thing to me – Marmalade time!
For me it is a true seasonal treat to set time aside to gather everything needed to make the first batch of the year. Marmalade can not only be enjoyed slathered on hot buttered toast for breakfast but is a surprisingly versatile ingredient that can be used in both savory and sweet recipes.
Since most of us will be continuing to spend a large part of our time at home for the next few weeks, there has never been a better time to have a go at trying something new.
Here are a few ideas to get you started…
Marmalade is the key ingredient for a very simple sauce that is equally delicious served with duck, game or pork, the sharp sweetness cutting through the richness of the meat beautifully. How about a light-as-air citrus roulade? filed with Lil Miggins Seville orange and pink grapefruit marmalade, whipped cream and homemade lemon curd. Another favourite of mine is a spicy Earl Grey tea loaf, swirled through with our Jamaican spiced rum marmalade, lovely on its own, but even better thinly spread with unsalted butter!
Debs Seville orange marmalade, raisins and dried cranberries combine to make a deliciously chewy cookie a real treat for those of you who are unable to eat gluten.
Keep up an eye out for recipes coming soon.