Best Margarita Marmalade Recipes
MARGARITA MARMALADE
Make and share this Margarita Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories Lime
Time 1h30m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
- Using a sharp knife, peel off the white pith from the limes and discard it.
- Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
- Place the zest in a heavy nonreactive saucepan; cover with water.
- Bring to a boil over high heat; boil 1 minute, and pour off water.
- Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
- Sterilize 3 half-pint canning jars.
- Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
- Measure the fruit and its liquid and add an equal amount of sugar.
- Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
- Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
- Test every minute or two, until the marmalade holds a soft shape.
- Stir in the tequila and Triple Sec.
- Pour the marmalade into the jars, leaving at least ¼ inch headspace.
- Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
- Store upside down for the first few hours to help distribute the fruit evenly.
- It takes at least several hours for the marmalade to set up.
- It keeps refrigerated for several weeks.
Nutrition Facts : Calories 814.2, Fat 0.3, Sodium 2.7, Carbohydrate 214.1, Fiber 3.8, Sugar 202.1, Protein 0.9
MARGARITA BALLS I
Right up there with Rum Balls.
Provided by Paula Cronin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 24
Number Of Ingredients 6
Steps:
- Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
- Melt four 1 oz squares white chocolate according to package directions.
- In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
- Shape into 1-inch balls and coat with sugar. Store in refrigerator.
Nutrition Facts : Calories 166 calories, Carbohydrate 18 g, Cholesterol 1 mg, Fat 9.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 50.9 mg, Sugar 5.6 g
MARGARITA BALLS
There are never enough of these! I could bring 12 dozen to my office and one co-worker (who's not a drinker) would eat them all. For those who don't like a strong alcohol flavor this is the way to go. Yumm! It's hard for me to estimate the prep time since I do bits and pieces at different times, so what I've listed is just assembly, not the time for blanching and grinding almonds and crushing cookies.
Provided by ReeLani
Categories Dessert
Time 30m
Yield 48 balls
Number Of Ingredients 8
Steps:
- Mix the crushed vanilla wafers with the ground almonds.
- In a blender process the tequila, orange marmalade, lime juice and corn syrup'til smooth.
- Stir melted white chocolate and tequila mixture into crumb mixture.
- Shape into 1" balls and roll in granulated sugar.
- Store in refrigerator.
Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1, Cholesterol 0.5, Sodium 26.3, Carbohydrate 9.2, Fiber 0.6, Sugar 2.9, Protein 1.5
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