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Uses for marmalade

The Seville orange is the most eagerly anticipated member of the citrus family. The fruits short season coincides with a time of the year when all is dark, dank and gloomy. What could be nicer than to start the day with a thick slice of toasted sour dough bread, slightly salty butter and a glossy layer of amber Seville orange marmalade.

Luckily there seems to be the rumblings of a revival in marmalade. As well as being the traditional breakfast addition it also has multiple uses in recipes an can be paired with both sweet and savory dishes.

Here are a few ideas to experiment with...


  • Burnish a steamed sponge pudding with hot marmalade and cold cream.
  • Bake a juicy gammon joint, remove skin, criss cross the fat and smother in marmalade and stud with cloves.
  • Pan fry Gressingham duck breasts, deglaze the pan with a spoon full of marmalade and a glug of cider
  • Churn a home made ice cream mix with marmalade folded in.
  • Toast a muffin, top with marmalade and crispy bacon
  • Bake cod or hake steaks with fresh rosemary, a splash of white wine and a spoonful or two of marmalade
  • Bake a marmalade cake; recipes can be found in many old cook books, or ask a Granny!