I tried some when it was still a bit warm, and compared it to the storebought stuff I had on hand (James Keiller & Son Dundee Marmalade).
My stuff is sweeter, but it's made with navel oranges and the Dundee stuff is made with Seville. My stuff has way more peel--the Dundee is mostly jelly with a few bits of peel, and the peel imo is where the fruitiest flavor resides. So, mine has a fresher orange taste, and is sweeter. I think it will be worth making again.
It is way thick. I added a couple of tablespoons of water to the half pint I will be using first, and that loosened matters somewhat. It would make a dynamite ham glaze.
Try glazing a chicken with it--maybe loosening it with a bit of lime juice to cut the sweetness if you think it's too much. Duck, goose, game. And of course a ham, or thick pork chops.
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winterfish
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Date: 2011-11-20 07:02 pm (UTC)My stuff is sweeter, but it's made with navel oranges and the Dundee stuff is made with Seville. My stuff has way more peel--the Dundee is mostly jelly with a few bits of peel, and the peel imo is where the fruitiest flavor resides. So, mine has a fresher orange taste, and is sweeter. I think it will be worth making again.
It is way thick. I added a couple of tablespoons of water to the half pint I will be using first, and that loosened matters somewhat. It would make a dynamite ham glaze.
no subject
Date: 2011-11-20 07:09 pm (UTC)