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    » Home » Recipes » Winter Fruit Recipes » Whiskey and Honey Marmalade

    Whiskey and Honey Marmalade

    Posted: Mar 8, 2016 · Updated: Oct 19, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Whiskey and Honey Marmalade - a recipe inspired by a visit to Limerick's Milk Market. It's easy with only three ingredients: Oranges, Honey and Whiskey.

    My husband has a love of marmalade, sweet and bitter and bright.  I never really cared for it until I met him, and then I came to appreciate its floral bitter notes, vibrant acidity and the candied texture of its orange rind.

    We visited Ireland a few years ago researching recipes, some of which you'll see in my new cookbook Broth and Stock out this May and available for preorder now.  It was autumn, just as the leaves turned from emerald green to a rusty golden orange and the air took a decided chill, and we had just come from visiting the organic dairy farms at Kingdom Cheese.

    The Milk Market in Limerick - a place to find local, regional and artisanal farm foods like Whiskey Marmalade, traditional Irish Cheeses and more.

    Finding Inspiration in Irish Cooking

    It rained most days, and we spent our time huddled next to the fire in our cottage, or chatting over mugs of strong, dark tea with our hosts at a gorgeous Irish farm stay.  On a particularly grey and wet day, we bundled up and ventured into Limerick to visit the historic Milk Market, which has been in operation since the 1850s and features some of the best local, artisan foods in the region.  There we plucked up some items for a picnic we'd take later that week: whole-grain sourdough breads, artisan cheese, and jams and jellies.

    Among the few items we picked up was a lovely Whiskey Marmalade - the brightness of bitter Seville oranges tempered by the well-rounded, smooth intensity of Irish whiskey.  For us, learning to make Whiskey and Honey Marmalade brings us back to Ireland, to the wet days, to the inky mugs of tea, to the low-hanging clouds and wildly variable landscape that rolls with green hills before dropping suddenly in craggy limestone cliffs into the Atlantic ocean.  Food is memory.

    Whiskey and Honey Marmalade

    Good marmalade depends on fragrant and perfumed bitter Seville oranges.  Their season is fleeting, and the window for making marmalade is brief.  Seedy and knobby things, Seville oranges aren't for eating out of hand.  They're too bitter, and too tart for that, but they are perfect for marmalade.  This year, we ordered a bushel of them straight from the growers Local Harvest, just for making Whiskey and Honey Marmalade.  And if you live in citrus-growing regions, you might find them at farmers markets.

    You can make marmalade from sweet oranges too, but it lacks the complex character and perfume of Seville Orange marmalade.  Check out this recipe for Honey-Sweetened Orange Marmalade using sweet oranges.

    Both honey and whiskey add character to the marmalade.  Honey adds its own notes of wildflowers or clover or orchard blossoms to the marmalade, while whiskey provides a deep, intense smoothness that's rich and complex, but not alcoholic.

    Softening the Oranges with a Pressure Cooker

    Marmalade makes use of the whole orange save the seeds.  You'll use the peel, pith and flesh.  That tough rind needs softening first before you can make the marmalade.  You can boil the oranges for a few hours, nudging and rotating them to ensure even cooking, or use an electric pressure cooker (This is the model I use.) which softens the rinds in a fraction of the time, giving greater efficiency and much less monitoring.

    Whiskey and Honey Marmalade - a recipe inspired by a visit to Limerick's Milk Market. It's easy with only three ingredients: Oranges, Honey and Whiskey.
    Rate this Recipe
    5 from 1 vote
    8 cups

    Honey Whiskey Marmalade

    Sweet and boozy with the faintest undertone of bitterness, this classic marmalade is made from bitter oranges and sweetened with honey.
    Prep Time15 mins
    Cook Time45 mins
    Total Time45 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 8 Seville oranges
    • 1 quart honey
    • ½ cup Irish whiskey

    Instructions

    • Scrub the oranges and set them on the rack of an electric pressure cooker. Cover them with water, and soften them in the pressure cooker by cooking them for ten minutes. Let the pressure naturally release, and then rotate the oranges to promote even softening of their rinds, and then pressure cook them a further five minutes. If you don't have a pressure cooker, place the oranges in a heavy pot or Dutch oven, cover them with water and boil them for 2 ½ hours, rotating them to ensure even softening of their rinds. Reserve the oranges, and discard the water.
    • Allow the oranges to cool enough to handle them comfortably. Split them in half cross-wise, and nudge the seeds from their flesh using a butter knife. Discard the seeds. Scoop out the pulp from the orange halves, spoon it into the pitcher of a blender. Blend the orange pulp until smooth, and then pour the pulp into the pot.
    • Quarter the remaining orange rinds, then layer one piece on top of the other, and slice the rinds into matchsticks about ⅛-inch wide and 1-inch long. Drop them into the pot with the orange pulp.
    • Stir in the honey, and bring to a boil over medium-high heat. Turn down the heat to medium, and stir the marmalade constantly until set, 30 to 35 minutes. Take the marmalade off the heat, let it cool for five minutes, and then stir in the whiskey.
    • Spoon into clean jam jars, and process in a water bath for ten minutes.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
    « Honeyed Coconut and Blood Orange Mousse
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    Reader Interactions

    Comments

    1. Allison says

      July 03, 2020 at 3:11 pm

      5 stars
      This marmalade is my favorite!!! So good and so easy to make.

      Reply
    2. Polly says

      January 31, 2020 at 8:38 pm

      Hi Jenny

      I am curious if you changed this recipe since your original posting. I printed it previously, but misplaced it, so looked it up again — wasn't sure it was the same, but it was similar enough to what I could remember, and I couldn't find another that was honey whiskey, so...
      I don't remember as much time on the stove, and I remembered shorter cooking time in the instant pot. Anyhow, I certainly am not known for either my exact cooking or my precise recollections, but this is bugging me! I thought I had previously pressure cooked the oranges for 7 or 8 minutes, so sure that I only cooked these for 10, and I would have preferred them cooked a bit less.
      But it will be good, either way. I always hated marmalade as a kid, but since I had my first taste of homemade marmalade I have been hooked. And as I can't have many kinds of sweeteners, I really appreciated finding this recipe.

      Reply
    3. Amanda says

      September 16, 2018 at 6:25 pm

      How many jars does this recipe fill?

      Reply
      • Jenny says

        September 17, 2018 at 7:54 am

        The recipe makes 8 cups. The number of jars it fills depends on the size of your jars.

    4. Calah says

      April 07, 2018 at 7:18 am

      How do you do the second part in the pressure cooker?

      Reply
    5. Theodora Holt says

      March 03, 2018 at 8:28 am

      When do you add the whisky?

      Reply
      • Jenny says

        March 03, 2018 at 9:02 am

        After cooling for 5 minutes (See paragraph 4 in the instructions).

    6. Maria-Elena says

      January 06, 2018 at 7:36 am

      How about Mandarins? (I happen to have a bunch of those around right now.) What would you say the weight of the fruit should be?

      Reply
    7. Raegan Ouzts says

      April 09, 2017 at 5:52 am

      Could you also do this with apples?

      Reply
      • Jenny says

        April 14, 2017 at 3:32 pm

        You could try and let us know how it goes.

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