Best Whiskey Marmalade Recipes

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

WHISKEY MARMALADE

Steps:

• Wash the oranges and put in a large pan with the water and lemon juice. Bring to the boil, partly cover and simmer for 21/2 hours, until the oranges are very soft. Remove from the heat and scoop the oranges out into a large bowl. When they are cool enough to handle, cut them in half and scoop the flesh and seeds back into the pan using a dessertspoon. Bring back to the boil and simmer uncovered for 30 mins.
• Meanwhile cut the orange peel into strips(either using a sharp knife or knife and fork for a chunkier style). Press the contents of the pan through a sieve into a preserving pan, pressing though as much pulp as possible. Add the peel, sugar and treacle or molasses to the pan. Put a couple of saucers in the freezer.
• Bring slowly to the boil, stirring to dissolve the sugar, then raise the heat and boil rapidly until setting point is reached. This should take around 6-10 mins. To test this turn off the heat under the marmalade, take a saucer out of the freezer and spoon on a little blob of marmalade. Leave for a moment, then push the marmalade with your finger. If the surface wrinkles it is ready, if not boil for a few more minutes and test again.
• Stir the whiskey into the marmalade, then leave it to cool for 10 mins. Give it a stir to distribute the peel, then spoon into clean warm jars(put them through the dishwasher and leave to dry or wash and drain, then wash well, then warm in the oven for 10 mins) cover and label.

WHISKEY- AND BITTERS-INFUSED CHOCOLATE CAKE WITH BITTERS-ORANGE MARMALADE ICE CREAM

Steps:

• For the bitters-orange marmalade ice cream: Combine the cream, milk, sugar and salt in a saucepan. Cook over medium heat until the temperature reaches 140 degrees F.
• Meanwhile, whisk the eggs in a small bowl until well blended.
• When the milk mixture reaches 140 degrees F, whisk in the eggs and continue cooking, stirring constantly, until the temperature reaches 170 degrees F. Pour through a fine-mesh sieve into a clean bowl. Whisk in the marmalade, bitters and orange zest. Refrigerate until chilled, 2 to 4 hours and up to overnight.
• Freeze the cold base in an ice cream maker according to the manufacturer's instructions. Hold in the freezer until ready to serve.
• For the cherry-orange sauce: Combine the cherries, orange zest and juice, sugar, bitters and salt in a saucepan and bring to a boil. Lower to a simmer and cook until reduced and slightly thickened, 20 to 25 minutes. Let cool to room temperature, then puree in a blender until completely smooth.
• For the candied orange zest: Bring a small pot of water to a boil. Using a vegetable peeler, peel the zest from the oranges and cut into very fine julienne. Blanch the zest in the boiling water. Remove with a slotted spoon, discard the water and bring a fresh batch of water to a boil. Blanch the orange zest a second time.
• Meanwhile, combine the sugar, whiskey, bitters and 1 cup water in a small saucepan and bring to a boil. Lower to a simmer, stirring to make sure that the sugar is completely dissolved.
• After blanching the zest a second time, transfer it to the simmering simple syrup. Simmer until translucent, 20 to 30 minutes.
• For the bitters salt: Preheat the oven to 200 degrees F.
• Combine the salt and bitters in a plastic container with a lid and shake well until the salt is completely coated. Pour the salt on a parchment-lined baking sheet and bake until dried, about 20 minutes. Set aside.
• For the cake: Raise the oven temperature to 375 degrees F. Spray two 6-cavity 4-ounce pyramid molds (or an 8-inch springform pan) with baking spray
• Heat the chocolate and butter in a saucepan over low heat until melted, then stir in the sugar and mix until well combined. Whisk in the eggs until just mixed. Add the flour and mix until just combined.
• Scoop the batter into the prepared molds and bake for 20 minutes (20 to 25 minutes for the springform pan). The cakes will not look done, but will firm up on cooling.
• For the whiskey-bitters spray: While the cakes are baking, combine the whiskey and bitters in a clean spray bottle.
• As soon as the cakes come out of the oven, spray the tops with the bitters spray. Let the cakes cool slightly, 3 to 5 minutes, then remove them from the molds and let cool for 15 to 20 minutes. Spray the cakes 3 more times as they cool. Dust the cooled cakes with cocoa powder
• Place the cakes onto serving plates and sprinkle each with some of the bitters salt. Spoon some cherry-orange sauce onto each plate next to the cake, then place some of the candied orange zest next to the sauce. Serve with the bitters-orange marmalade ice cream.

MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING

Steps:

• Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
• Pop the remaining bread on top to made 4 marmalade sandwiches.
• Cut into triangles and nestle in rows in a large baking dish.
• Heat the oven to 350 degrees F.
• Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
• Leave to soak for 30 minutes.
• Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
• Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
• Serve hot or warm.

MARMALADE WHISKEY SOURS

Steps:

• Combine bourbon, lime juice, sugar, marmalade, and bitters in a pitcher. Stir vigorously until sugar and marmalade are dissolved.
• Fill rocks glasses with crushed ice, top with bourbon mixture, and serve each with a maraschino cherry and a drizzle of cherry liquid.

ORANGE 'IRISH WHISKEY' MARMALADE

Steps:

• 1. Combine the water and sugar in a saucepan over medium-high heat. Bring to a boil and cook until a candy thermometer reads 200 degrees. Stir in the marmalade and cook until the thermometer reads 240 degrees. 2. Stir in the Irish whiskey and cook, stirring, until thoroughly incorporated, about 1 minute.
• 2. Remove from the heat and allow the mixture to come to room temperature. Spoon the marmalade into a clean jar, cover, and store in the refrigerator for up to 1 month. Makes about 1 cup.

STEAMED WHISKEY & MARMALADE PUDDINGS WITH SAUCE ANGLAISE

Steps:

• Sauce Anglaise:.
• Whisk milk, cream, egg yolks, and sugar in heavy large saucepan. Add vanilla bean paste (if using vanilla beans, split lengthwise and scrape seeds into saucepan).
• Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes.
• Transfer to large bowl. Stir in the 2 T whiskey. Refrigerate until cold. (Can be made 2 days ahead; cover and keep refrigerated.).
• Puddings:.
• Butter and flour eight 3/4-cup ramekins.
• Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in marmalade and orange zest. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in whiskey, then flour.
• Divide batter among prepared ramekins. Cover each with buttered foil, buttered side down. Place flat rack in large roasting pan. Place cups atop rack. Set large roasting pan over to stove burners. Add enough hot water to the roasting pan to come halfway up sides of cups. Bring water to gentle boil Cover pan with foil and steam pudding over medium heat until tester inserted into center comes out clean, adding more hot water to roasting pan if necessary, about 50 minutes. Remove puddings from roasting pan.
• Using small sharp knife, cut around puddings to loosen. Turn out onto plates and serve with sauce anglaise.

WHISKEY AND MARMALADE SAUCE WITH ICE CREAM

Steps:

• Heat the marmalade and whiskey in a small saucepan.
• Let it bubble for a few minutes, then pour it over vanilla ice cream.

ORANGE MARMALADE JACKED UP WHISKEY SMOKED DRUMMIES

Steps:

• 1. Marinate drumettes with rub mix overnight in a ziplock bag.
• 2. Combine basting ingredients in a mixing bowl. Prep smoker with wood of choice. Prep water pan with apple juice. Preheat smoker to 250 degrees F. Smoke drumettes for 2 hours. Mop with basting ingredients every 30 minutes or so until done.
• 3. Meanwhile, place orange marmalade ingredients in a sauce pan. Whisp thoroughly and simmer for 10 minutes.
• 4. Remove drumettes from smoker and brush with orange marmalade sauce. Enjoy!

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.

OLD FASHION ORANGE MARMALADE OR WHISKEY MARMALADE

Steps:

• cut up the oranges in quarters and squeeze out the juice of lemons, remove membrane of oranges with a spoon.
• Put orange shavings in muslin bag and tie (slice the peel finely or coarsely your choice) (I used a fine grater and put my shavings right in with my jam) Or you can do as the directions stated and put it in a bag and in a saucepan of water and leave it soaking a few hours
• Then bring it all to the boil and let to simmer gently for 1-1/2 hours, making sure after this time the water should be reduced by half. Squeeze all the liquid from the muslin bag and remove from saucepan.
• Now you will add the sugar and stir until all the sugar has dissolved. Then, increase the heat and bring to a full rolling boil rapidly until setting point is reach 5 to 10 minutes approx. stay with it ..
• Test for set = put a little marmalade on a cold saucer and cool for a few minutes if it wrinkles when u push it with your finger it's done, if not boil some more ...allow marmalade to sit in the saucepan for 15 minutes before potting to prevent the peel from floating all to the top.
• NOTE==if you want whiskey marmalade this is how's it is done ....add the 5 tablespoons of whiskey and a teaspoon of ground cloves to the cooking marmalade just before potting stir in well .
• Here is where I messed up and had put the cloves in at the beginning with my Oranges. The result was a darker all around color the taste is out of this world. We even created a new tv favorite snack from this jam.
• Old fashioned Orange Marmalade dip 1 (8 oz) block of cream cheese 1 jar of This wonderful jam Crackers or chips (we used corn chips) This was done just like you would with a jalapeño jelly. Just set the cheese in an oblong serving bowl and pour this jam over top. Serve it with chips to dip.

CHEESEBOARD WITH WHISKEY ORANGE MARMALADE & CANDIED PECANS

Steps:

• To make the marmalade place the whisky in a saucepan and bring to a boil.
• Add the marmalade and simmer till melted.
• Take off the stove and add the vanilla.
• Place in a dish and keep in frig till solidified.
• To make pecans turn oven on to 325°F.
• On a sheet pan place a piece of foil or parchment paper and spray well with cooking spray.
• In a bowl add all ingredients except the pecans and mix well.
• Add the pecans and mix together well.
• Bake for 5 minutes.
• Remove from oven and toss gently with a fork.
• Return to oven and bake for another 10 minutes watching that they do not burn.
• When cooled break up any large pieces and place in a airtight container until ready to use.
• Best to keep these in the frig overnight to develop the flavors.
• Enjoy!