Mmm marmalade! Nice idea to go for strong distinctive flavours. I like it best with really chunky shreds of peel and with a dark brownish amber colour from brown sugar or treacle. Preferably quite bitter too. I also like grapefruit marmalade, though that's obviously not seasonal in the way Seville oranges are. I've had chilli laced apple jelly, and I think that would work in marmalade if done gently. Ginger would be great in marmalade (I love preserved ginger). Dried cranberries would add a lovely colour splash.
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