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Brandied Citrus Marmalade (Sangria-style)
This is a recipe I came up with to do something uniquely different. The pieces of fruit are al dente and it's a nice textural change. It is also more along the lines of the traditional marmalade of old, in the fact that you do get some bitterness from the peels. Over all I was happy with it as I believe you too will be pleasantly surprised. Also, I went by the old 1:1:1, fruit:liquid:sugar method. Upon weighing the fruit I had on hand; set the stage for my measuring. Ingredients
- 2lb 11oz Burgundy*
- 1lb 5.5oz H2O**
- 17oz Lime(1/4'd, seeded, sliced very thin)
- 17oz Lemon(same as above)
- 9oz Orange(s a b)
- 2lb 13oz Sugar granulated (cane sugar)
- 1pk gelatin
- 1T pwdrd pectin
- 1 Cinnamon stick (4 inch)
- Zest of 2 Limes
- Zest of 2 Lemons
- Zest of 1 Orange
- 1 c. of Brandy
Directions
- * In a stainless or non reactive pot bring the wine to a boil and reduce by half.
- Remove from flame and cool completely.** When cool add the water so you're back up to 2lb 11oz of liquid.
- Meanwhile, prep all fruit except for the zest.
- Reserve seeds and membranes you cut whilst prepping the fruit and tie it up in a spice bag, for this will serve as your pectin.
- After the fruit is prepped and the wine mixture is cold marry them along with spice bag in a non reactive pot or bowl.
- Let them soak for at least 24 hours.
- Again in a non reactive pot bring mixture to boil over a high flame.
- Reduce flame to medium and cook until liquid has reduced by half.
- At that point remove spice bag and bring back up to high heat.
- Add warmed sugar to pot and bring to boil again.
- Using a candy thermometer bring mixture up to 220 degrees and add the zest, pectin and gelatin.
- Oh I forgot, put the cinnamon stick in when you initially put fruit on the stove.
- Process as you would any other marmalade.
- Lastly, add the cup of Brandy.
- Bottle and process .
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