Orange Whiskey Marmalade
Made with fresh Florida oranges in season with the added luxury of a generous amount of ten-year-old Whisky for an extra special breakfast. Cooked slowly to preserve the sweet flavor & juicy texture
Fat-Free, Saturated Fat-Free, Cholesterol Free, and Sodium Free
Pairs well with Sémillon, Syrah, Mourvèdre, Colombard, Orange Muscat, Champagne, Cava, Cointreau, Vidal Icewine, Moscato d’Asti, and Tempranillo
Suggestions for Uses
Make whiskey marmalade & shortbread crumble bars
Serve on hot, buttered toast
Make ORANGE MARMALADE WHISKEY SOUR: 2 ounces whiskey, 1 ounce freshly squeezed lemon juice, 3/4 ounce simple syrup (1:1 ratio), 1 heaping bar spoon orange whiskey marmalade, 1/2 ounce egg white, optional. If using the egg white, add all ingredients into a shaker and dry shake for 20 seconds. Add ice and shake again for 20 seconds. Strain into a small rocks glass or coupe. If not using the egg white, add ice into a shaker, pour in all ingredients, and shake for 20 seconds. Strain into a small rocks glass or coupe. Other options: Strain over a large ice cube. Garnish with 1/2 teaspoon orange whiskey marmalade. Make it vegan: use Aquafaba, or Instafoam to replace egg whites in the cocktail.
Spreading over a piece of fresh baguette or a fresh croissant
Make marmalade breakfast muffins
Topping for crostini with ricotta. Spread ricotta on bread or crackers, then drizzle marmalade on top
Try it spread on buttermilk biscuits or whole wheat toast
Try it on a carrot or zucchini bread
Pairs well with a wedge of warm spice cake
Mix 8 oz of cream cheese and Orange Whiskey Marmalade. Set aside in the refrigerator. Cut a 10-ounce pound cake in half lengthwise to make two layers. Spread 2 tablespoons of Orange Whiskey Marmalade over the bottom layer, then spread half of the cream cheese mixture over all. Place top layer and spread 2/3 cup Orange Whiskey Marmalade and the rest of the cream cheese mixture on top. Garnish with fresh orange segments (membranes and pith removed) or with dollops of Orange Whiskey Marmalade. Refrigerate until serving.