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There’s nothing better than a jar of homemade marmalade for the DIY-er with a yen for barely sweet spreads. When winter sets in, so does citrus season, opening up a world of possibilities for all kinds of sweet—and even savory—marmalades for spreading on toast and eating straight out of the jar. With half of its recipes devoted to marmalades of all stripes, the book also includes recipes that use marmalade.
With 50 recipes to choose from, try the Bitter Orange Marmalade with Rosewater and Almonds; Cherry Marmalade; Double Ginger Pear Marmalade; Red Onion Marmalade; and more. Recipes for buttermilk biscuits, brown soda bread, and rugelach all serve as excellent vehicles for the bittersweet preserves, and you can make a meal of it with Marmalade Roast Duck or Glazed Country Ham, among others.
HARVESTING COLOR: HOW TO FIND PLANTS AND MAKE NATURAL DYES by
THE CHINESE MEDICINAL HERB FARM by
FORGOTTEN SKILLS OF COOKING by
HOME CANNING AND PRESERVING by
GREAT GARDEN COMPANION by
Sally Jean Cunningham
Books > Food & Recipes
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