Marmaladetea Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Steps:

• Place tea bag into a saucepan.
• Pour boiling water over tea bag; cover and let steep for 5 minutes.
• Remove tea bag.
• Add in marmalade, sugar, and lemon; stir to combine.
• Strain mixture if you want or serve as is.

Steps:

• Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

Steps:

• Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
• Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.
• Pour into sterilized jars. Cover, seal and store in a cool, dark place.

Steps:

• Pour the vodka into a sterilised 1-litre sealable flip-top jar. Stir in the marmalade and the vanilla pod and seeds until the marmalade has mostly dissolved, and just the peel is left. Seal and leave in a cool, dark place for 48 hrs, or longer if you prefer a more bitter flavour.
• Strain through a fine mesh sieve, then bottle. Will keep for several months in a cool, dark place. Use in a cosmopolitan or breakfast martini with vermouth, or top up with sparkling water and a dash of bitters.