Clementine spritz marmalade
MAKES 1.5LTR
Your loved ones can have their favourite cocktail on toast with this boozy marmalade.
2 red grapefruits
1.2kg oranges
1kg bag jam sugar
500ml Aperol
YOU WILL NEED
Jam thermometer
Sterilised jars and screw-on lids
1 Cut the skin and pith from the grapefruits and discard.
2 Wash the oranges then cut off and discard the very top and bottom 'peaks' and cut in half. Put the grapefruits, oranges and sugar into a large, tall-sided pan. Pour over the Aperol and 500ml water.
3 Bring to the boil and reduce to a simmer for 2 hours, stirring occasionally.
4 After 2 hours, use the thermometer to check the mixture's temperature, it should be at 150C. Remove the pan from the heat and being careful not to splatter yourself with the hot jam, use a hand blender to blitz until the orange is broken down and the marmalade is your desired texture.
5 Cool for 15 minutes then ladle marmalade into a jug and pour into warm, sterilised jars through a funnel. Seal and screw lids on. The marmalade will last for around 6 months when stored in sterilised jars.
Clock face biscuits
MAKES 10
The perfect biscuit for a New Year countdown.
600g plain flour
½tsp bicarbonate of soda
1tbsp ground ginger
½tsp each of ground nutmeg and cinnamon
200g unsalted butter
200g soft light brown sugar
150g golden syrup
1 egg, plus 1 egg yolk
FOR THE ICING
250g icing sugar
1 egg white
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Esta historia es de la edición December 2022 de Country Homes & Interiors.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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