Irish Ginger Marmalade
Cuisine: Irish
Author: Kitchens
  • 2 pounds bitter oranges
  • 2 lemons
  • 1 ounce root ginger
  • 140 fluid ounces water
  • 8 ounces preserved ginger, chopped
  • 7 pounds granulated sugar
  1. Wash and halve the bitter oranges and lemons. Squeeze out the juice and seeds. Blood, or Seville oranges will do very well for this.
  2. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piece of muslin or doubled/tripled cheesecloth.
  3. Shred peel to the desired thickness and put peel and juice in a pan with the water and the bag of pulp and seeds.
  4. 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.
  5. Measure liquid, add sugar and stir over low heat until dissolved. Boil rapidly to setting point: then bottle as usual.
Follow the guidance here, for canning information. This glorious recipe is superb as a glaze for roast poultry; a spread for soda bread, rolls, scones, and toast; or as a delightful sweetener for sauces suitable for wild game or some fish.
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