Quick & Easy

Thick-cut dark whisky marmalade

A delicious thick-cut dark whisky marmalade from Australian Women's Weekly.
thick-cut dark whisky marmalade
5 Cup
1H 50M



1.Peel oranges and lemons thickly; slice peel thickly, chop flesh coarsely. Discard seeds.
2.Combine peel, flesh and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until rind is soft.
3.Measure fruit mixture, allow ½ cup of each sugar for each cup of fruit mixture. Return fruit mixture, sugar and treacle to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 40 minutes or until marmalade jells when tested. Stir in whisky.
4.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

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