Chef Patron Andrew McLeish’s Signature Marmalade
The artisan recipe detailed below represents a beloved classic from our pastry section; to discover Chef Andrew McLeish’s latest seasonal modern European creations, we warmly invite you to explore our current fine dining and brasserie menus ahead of your next visit to our Locksbottom restaurant.
Crafting the Perfect Whisky Marmalade
Ingredients
675g Seville oranges
Juice of large lemon
1.4kg sugar
150ml whisky (or Irish whiskey, depending on preference)
3 pints of water
Method
Cut the seasonal Seville oranges in half and gently squeeze out the juice. Reserve the pips and the membrane that emerge during squeezing, and carefully set aside the peel.
Place the pips and membrane onto a piece of traditional muslin cloth and securely tie it into a small bag using kitchen string.
Slice the vibrant orange peel into fine strips. Place the peel into a heavy-bottomed preserving pan alongside the freshly squeezed orange and lemon juice, adding three pints of water.
Submerge the muslin bag into the pan. Bring the mixture to a rolling boil, then lower the heat and simmer gently for 1 to 1.5 hours.
At the end of the boiling period, the peel should be delightfully soft and the liquid reduced by half. Carefully scoop out the muslin bag and press out any remaining pectin-rich liquid against the side of the pan using a slotted spoon. Place a small saucer into the fridge, ready for testing the set.
Over a low heat, gradually add the sugar into the marmalade, stirring gently until fully dissolved. Increase the heat and boil rapidly for 10 to 15 minutes, stirring occasionally to prevent catching. Test for the setting point by placing a spoonful of the hot marmalade onto your chilled saucer. If the surface wrinkles when gently pushed with your finger, the setting point has been achieved. If not, continue to boil and re-test after a couple of minutes.
Bringing it all together
Remove the pan from the heat and carefully skim away any impurities from the surface using a slotted spoon. Stir in the whisky (or traditional Irish whiskey) and leave the marmalade to rest for 10 minutes. Stir once more to ensure the candied peel is evenly distributed, then carefully ladle the warm preserve into sterilised jars. Cover the surface with a wax disc and seal tightly. Leave undisturbed overnight to set completely, then store your magnificent homemade marmalade in a cool, dark, and dry pantry.
