Ginger Marmalade (Irish) Recipe
2 lb bitter oranges
1 oz root ginger
140 fl water
8 oz preserved ginger, chopped
7 lb granulated sugar
(The "8 servings" listinng above should be ignored.... This recipe
makes about 10 pounds of marmalade.) Wash and halve the bitter
oranges and lemons. Squeeze out the juice and seeds. Strain the
juice into a bowl and tie the pulp, seeds and root ginger together in
a piece of muslin or doubled/tripled cheesecloth. Shred peel to the
desired thickness and put peel and juice in a pan with the water and
the bag of pulp and seeds. Simmer gently for 1 1/2 to 2 hours, or
until the peel is quite soft. Remove the bag of pulp (squeeze over
the pan as you do) and add the preserved ginger. Measure liquid, add
sugar and stir over low heat until dissolved. Boil rapidly to setting
point: then can as usual.
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Food Tips of the Week
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Some reduced carb diet tips:
* Use soy flour or soy baking mix.
When you have to use flour for baking, repalce it with soy flour or a soya baking mix such as Atkins baking mix. In most situtations, you may change your favorite recipes that use standard wheat flour to use these.
* Replace sugar with splenda.
Most recipes that require sugar can be changed to make use of splenda instead. It has a different density so you will have to expirement with it and it may not work for every recipe, but it gives very good results once you get the measurements right.
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Ginger Marmalade (Irish) Recipe Index from Recipes 4U
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