Not just for toast

    I like a recipe which begins "Turn on the radio," and that's where you start with the Classic Seville Orange Marmalade from Sarah Randell's excellent book for which I did all the preparation today. The book doesn't just tell you how to make marmalade, though its instructions are detailed and clear, it also includes a great selection of recipes for both savoury and sweet dishes in which marmalade is an ingredient, so if you find you struggle to get through your annual batch on toast, this 'bittersweet cookbook' could help you make the most of it.

Comments

[Sam]

One of my favourite ways to use up marmalade is in a marmalade and carrot cake – adding a few tablespoons to the cake mixture. It's delicious.

[Fran H-B]

Marmalade= childhood.....the steamy kitchen on a grey January day as my mother makes a years supply, the taste of it on my father's home made bread. Now a book with recipes for using it up; at last a way to justify evoking my childhood every year, as I am the only one who eats it!

[Mary]

I'm barely recovered from quince guilt and now it's the season of orange guilt. I do love the smell of simmering oranges - but if I'm honest I prefer Marmite.

[Lucille]

Well I've made a double batch this year, twenty Bonne Maman jars, because we ran out too soon last year. I think I may be needing some alternative uses, so I'll know where to look for the recipes.

[Claire]

I bought the book about this time last year, I bought the oranges on Wednesday so now I'm ready to go. Wish me luck, mine is usually runny or like glue.

[Cornflower]

That sounds very good.

[Cornflower]

It's funny how it seems to have become far less popular in recent years.

[Cornflower]

We tend to the savoury for breakfasts, too, but I'm always glad to have marmalade in the cupboard.

[Cornflower]

Well done, Lucille.

[Cornflower]

For what it's worth, mine took 23 minutes on the boil to reach setting point. Good luck, Claire!

[Claire]

Thank you, I'll put the timer on. I know you cook on an Aga like me which is encouraging.

[Nancy]

I prefer to not spread anything on my toast other than butter - but do love orange marmalade or strawberry preserves on the side. And yes, I do eat it with my fork - which drew a comment from a British friend once when we were staying at the same B&B: "I've never seen anyone eat marmalade with a fork before" Can you imagine? I also sometimes put it on the side of the plate at dinner time, goes will with most meals.

[Nancy]

Toast - and pancakes - with anything other than just butter, changes the character and texture too much - prefer anything else on the side.

[Claire]

It worked - perfect marmalade! Another recommendation of the book from me. I'm delighted, so much so that I bought more oranges today. As Paddington Bear said "every house should have a marmalade day"!

[Cornflower]

A fork!

[Cornflower]

Excellent!

[Nancy]

Definitely! As I said, when spreading it on certain foods it just changes the whole texture of that food too much, plus it covers the flavor of that food, which I don't like. The only exception is having it on a hot, buttered biscuit (not cookie, but a real Southern biscuit).