This variation of my Seville Orange marmalade is a crowd pleaser. The subtle ginger taste and the smell of whisky when you open the pot are a sign that you are in for a treat.
The recipe is identical to my previous Seville orange marmalade recipe with these 2 additions:
- 100g fresh ginger, finely chopped
- 75cl of whisky ( I generally steal a bit of single malt from my husband’s whisky shelf)
Place the ginger in the pan right at the beginning along with the chopped zests, juices, water and muslin bag as explained here. The ginger will also soften and release its flavour during cooking.
Add the whisky at the last minute just before filling your jars when the marmalade has cooled down a bit. The alcohol will rise the temperature of the mixture and might make it bubble a little bit. Mix it well and fill your jar as explained here.