Author(s): Sarah Randell
From the arrival of the first boxes of bitter Seville oranges at the greengrocer's in January, to the sweet-sharp scent of citrus fruit filling the kitchen as the preserving pan bubbles away on the stove, there is something deeply satisfying about the annual ritual of making marmalade and piling the pantry shelves high with neatly labeled jars of glistening preserves. Once you've perfected the set and balanced the bittersweet flavour in your traditional orange marmalade, you might experiment with different fruits, or try adding alcohol, essences or spices - cardamom, ginger or a hint of bergamot - but after that, what to do with all those pots of citrus perfection? A jar or two to friends and family, another for the breakfast table...and then what? It's time to start using it for baking and cooking. From Christmas ham to rhubarb and marmalade trifle, and from chocolate fondants with bitter orange centres to marmalade marguerites, here is all the inspiration you need to make the most of marmalade right through the year.
The home cook's guide to making and cooking with marmalade throughout the year.
Sarah Randell is Food Director of Sainsbury's Magazine and previously worked as food editor for thirteen of Delia Smith's cookery books. She was the editor on Delia's How to Cheat and has worked as food editor on many of Delia's BBC TV cookery programmes. When she is not cooking or writing recipes, Sarah can be found in a restaurant, cafe or shopping at a farmers' market. In her spare time she is learning to sail. Follow her on Twitter @sarahbonviveur