n the marmalade and orange liqueur and add the kumquat slices. Mix
it's ready.
The marmalade will seem runny, but will
ill moistened.
Fold in kumquat puree and nuts.
Pour
r slotted spoon. When the marmalade falls from a tilted wooden
Wash and dry kumquats; slice thinly and remove seeds.
Add lemon and water; let stand overnight.
Heat to boiling point and cook until peel is tender and clear.
Let stand again for 24 hours; add sugar and cook very slowly until mixture thickens sufficiently, stirring occasionally to prevent scorching.
Pour into sterilized jars, seal and process in boiling water bath for ten minutes.
ottom of the pan before marmalade spreads back out, 30 to
eached (the temperature of the marmalade should be between 220 to
s marinating, prepare the Tropical Marmalade by combining in a saucepan
Stir in spicy mustard and marmalade. Remove from heat.
Prepare
et them mix through the marmalade. They will help your mixture
utter.
2tbs bitter orange marmalade.
Freshly ground black pepper
ize microwave-safe bowl, stir marmalade with soy sauce. Microwave, uncovered
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
iagonal and serve with onion marmalade. ( Recipe Below).
----------------------------------------------------------------------------------.
Balsamic Onion
rom heat, skim foam; spoon marmalade into hot jars; seal with
n half. Remove seeds. Place kumquat halves in food processor and
Place the fruit and sugar in a mixing bowl and soak overnight in the strained tea.
Sieve the flour and mixed spice and warm the marmalade.
Add the flour, warm marmalade and beaten egg to the soaked fruit.
Mix well; pour the mixture into a greased loaf tin. Bake for 1 1/2 hours in 350\u00b0 oven.
Cool on a wire rack.
Serve sliced and buttered.
Place kumquat peels in a sauce pan and cover with water; bring to a boil, drain. Cover with water and boil again.
Mix sugar and 1/4 cup water in a separate sauce pan and bring to a boil; add peels, lower heat to medium-low, and cook at a simmer for 10 minutes.
Transfer peels to waxed paper and allow to dry, 8 hours or overnight.
ie crust. Combine ricotta and marmalade in a small bowl. Place
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.