Wednesday, July 19, 2017

Whole Fruit Marmalade :: Oh So British Baking ::








BASICS

For the weight of the cooked fruit use
70% Organic Cane Sugar
10% Honey
10% Port Wine or Sweet Marsala
I round up

This recipe uses whole citrus fruits boiled for several hours.  It’s definitely got that bitterness that the British (and I love).  I’ve cut back on the sugar, so this is even more flexible for use in savory applications.  Try it w/ mango on focaccia.  If you use grapefruits as I did, you’ll find the bitterness increased.  For a more mild version start w/ mostly oranges and tangerines.  Blood oranges add a gorgeous color.  Add in a few lemons and limes regardless.  They add so much flavor complexity.  Meyer lemons and Bearss limes are great.  Start with about 4 to 5 pounds of washed whole citrus fruits.  Put into a large pot w/ enough water to cover.  Put a lid on the pan and bring to a boil.  Reduce heat to simmer and simmer covered for 2 hours.  Turn off heat and cool over night in the covered pot.  Strain and save liquid











 

For the Batch in the Avanti Blog Photos

Amount
Measure
Ingredient
Prep Method
4
Pounds (64 oz)
Cooked Whole Citrus Fruits
Orange, Grapefruit, Lemon
45
Ounces
Organic Cane Sugar

7
Ounces
Honey

7
Ounces
Tawny Port

64
Ounces
Cooking liquid



Juice of 2 lemons
Optional

Directions:

The original recipe has you warm the sugar in a low oven at 200 F for 30 while you prep the fruit. Heat the liquid, honey & port while the sugar is warming.  Use the widest large pot you have.  Cut the fruit into dice or strips.  You can pulse in batches in the food processor for a finer preserve.  I like bigger strips.  Add the chopped fruit and the warm sugar and bring the heat to high.  Stir frequently & skim until the mixture comes to 105 degrees Celsius on an instant read thermometer.  Cool, then pack into sterilized glass jars & refrigerate.  You can can it if desired, but it keeps for months in the fridge.  The texture is divine & the color a rich rosy amber. 
















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Blog post by Chef Mark Cleveland

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