Tuesday, June 16, 2009

Off to the land of the long white cloud...

Only four more sleeps until we take off for New Zealand to meet little Maia for the first time and see all the family again. Fingers crossed we don't get quarantined in Auckland because of swiney flu! Apart from catching up with everyone I am also looking forward to checking out the craft scene in New Zealand to get some new ideas for more millymaking ventures.

I've only been doing a little bit of sewing since the market - finishing off gifts to take with us (my bag is bursting!) Have spent some time in the kitchen though and have made some rather yummy mandarin, orange & whiskey marmalade to take with us. Hopefully the boys and girls in blue will let it into NZ, along with the tubs of Nuttelex for Kerry!

Here's the recipe:

Mandarin, Orange and Whiskey Marmalade

6 mandarins
2 large oranges
7 cups sugar
1/3 cup lemon juice
6 cups water
1/4 cup whiskey

1. Peel the skin from mandarins and cut into fine strips. Remove and reserve the seeds and then finely chop mandarin flesh. Cut unpeeled oranges in half. Remove and reserve the seeds then finely slice the oranges. Place orange and mandarin seeds in muslin and tie to secure then place in a large bowl, together with the mandarin flesh, orange slices and mandarin rinds. Add 6 cups of water, then cover and stand at room temperature overnight.

2. Transfer mixture to stainless steel saucepan, bring to the boil, uncovered over low-medium heat. Simmer, covered for 45 minutes or until rind is tender. Add sugar and lemon juice to the mixture. Cook, stirring over medium heat until sugar dissolves then bring to the boil.

3. Boil marmalade rapidly uncovered for 20 minutes or until mixture reaches setting point.

If unsure it is 'setting' I see no shame in adding a bit of jamsetta which always does the trick and is better than burning the mix...

Leave to settle for 10 minutes then add whiskey before pouring the marmalade into clean sterilised jars and sealing with lids etc. Makes 7 cups.

Enjoy!

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