Half and thinly slice kumquats until you have 4 cups of sliced fruit. While slicing the fruit, be sure to reserve the seeds.
Place fruit in a medium sized pot with 2 cups of chardonnay. Cover, bring to a boil, simmer, and cook for 10 minutes. Take off the heat and let rest for 10-15 minutes. Repeat this 2 more times for a total of 3 times. Let cool and place in the fridge to rest overnight.
Place the seeds in 1/2 cup of water and place in the fridge to rest overnight.
When you are ready to finish the marmalade, over the pot pour the seeds into a fine cheesecloth and place in the kumquat syrup. At this point, you may need to add more water or chardonnay to the syrup if it’s too viscous. I had to add about a cup of water. Use your best judgement.
Add 2 cups of sugar.
Bring to a boil, lower the heat, and simmer until your thermometer reaches 220.
Following Kitchen Tactics: Boiling Water Bath Canning, prepare 3 half pints and process for 10 minutes.
Here’s a whiskey sour with a more feminine flare. It uses marmalade as the sugar base instead of simple syrup and an egg white to make it frothy. I love to serve it in my retro coop glasses to up the sophistication level. Your significant other might look at you crazy when you hand them this whiskey sour but they will forgive you once they taste it because, although it looks feminine, the taste is pure whiskey.
I like to use bourbon for this recipe because bourbon has a deeper flavor and can hold up to the punch of the marmalade. My favorite bourbon is Corner Creek Reserve Bourbon Whiskey. This bourbon is aged in New American Oak and has the distinct woody flavor of bourbon without the harsh after taste. This bourbon is moderately priced for a bourbon and I find I like the flavor a lot more than bourbons that are much more expensive.
A few tips for your home bar: when a drink calls for an egg white it’s to make that drink frothy. The frothiness is not necessary for the drink but it is highly recommended. I have made this drink with and without the egg white. The egg white, when shaken, adds a lightness to the drink that is irreplaceable. However, as much as I eat eggs and bake, I never wanted to waste an egg white on a drink…so, I got smart. I keep a can of Deb El Just Whites as an ingredient in my home bar. The instructions on the can will tell you how much egg white powder to add to how much water, you mix it up, and go!
Marmalade Whiskey Sour
2.5 oz Bourbon
0.5 oz lemon juice (I prefer fresh squeezed)
1 egg white
2 tsp Three Citrus Marmalade
3 drops Agnostura Bitters
1. In bar shaker add marmalade, lemon juice, bourbon, and egg white; mix it up with a spoon. Add ice and shake until the shaker is frosty cold. Strain into a coop glass. Shake 3 drops of Agnostura Bitters over the top and swirl the bitters around with a tooth pick into whites. Enjoy!
I love to make a good baste with marmalade and 3 Citrus Marmalade is just the right one! The sugars in the marmalade creates a lovely crust over cooked meat because it caramelizes under the heat. The best way to cook this is to cook in the broiler (in the winter) or over the grill (in the summer).
Yield: Enough for 1 pork loin or 4 servings chicken
1/8 cup 3 Citrus Marmalade
1/8 cup olive oil
Salt, pepper, garlic powder, & onion powder to taste
1/8 cup of orange vinegar, or to taste
- Combine marmalade and olive oil in a small bowl, whisk with fork until emulsified. Add salt, pepper, garlic powder, and onion powder to taste. Add orange vinegar to loosen up the baste.
- Adjust seasonings to taste. Add more olive oil or vinegar to make it to the consistency you prefer.
I’ve always been on the fence about marmalade. Some commercial marmamalades are too tart, some are too bitter, and some are too sweet. There are hardly any that I could find that I really truely liked. So, when I recieved Eugenia Bone’s book Well-Preserved, it surprised me that I really wanted to try her Three Citrus Marmalade. It sounded so good on the page. Yes, the very first jam I ever made was a marmalade (what can I say? I’m an overachiever!). It was hell. I stayed up until 4 am making it…but you know what? The next day when I tried some of the excess marmalade with toast, it was amazing. The. Best. Marmalade. Ever. Having a mix of three different citrus really balances out the individual strong flavors of all the citrus. I really want you to make this marmalade. Really.
The name of the marmalade says it all: Three Citrus. You can use any three citrus you want just be sure to use oranges and lemons. You can use ruby red grapefruit, seville oranges, navel oranges, cara-cara oranges, meyer lemons, ponderosa lemons, etc; as long as you stay with the ratio 1 grapefruit: 3 oranges: 2 lemons For this batch, I used a pomelo, 3 navel oranges, and 2 lemons. The easiest way to make this marmalade is in two days. If you break it down into two days, you won’t be up until the wee hours of the morning finishing the marmalade.
In a medium pot, add the slivers of rind and cover with 3 cups of water. Cook over medium heat for about 25 minutes. Do not drain.
You will cut the citrus in half across the equator and pop out any seeds. Using your food processor, blend up the citrus into a pulp. At this point you want to measure your pulp. However much pulp you end up with, you will add that much sugar on day 2. I had 4 cups of pulp.
Pour this pulp into the pot with the rinds and water. You will stir this up, cover, and put in the fridge overnight.
On day two, transfer the pulp mixture into a wide heavy pot. Add the sugar in accordance with how many cups of pulp you ended up with the night before (I added 3 cups, 4 cups is just too sweet for me) and a teaspoon of butter (the butter will help the marmalade from foaming up). Cook over medium low heat until your candy thermometer reaches 220 degrees.
You will need to prepare at least 4 half pint jars. I always have extra with this recipe, however, so I always prepare 5-6 half pints. I ended up with 5 half pints and an 1/8 of a cup that I poured in a ramekin to put in the fridge. Process using BWB for 10 minutes
Peel citrus in as big of pieces as possible. Cut most of the white pith off of the rind. Cut the rind, alternating between citrus peel, into little match stick until you have 1 cup. Pour rind into a medium pot, cover the rind with 3 cups of water and cook at medium high heat for 25 minutes. Do not drain.
Cut the citrus in half across the equator, pop out the seeds, and grind in your food processor until you have a thick consistent pulp.
Measure the pulp and take a mental note of how many cups you had.
Pour the pulp into the pot with the citrus rinds, cover, and put in fridge to rest overnight
- Prepare 6 half pint jars per “Kitchen Tactics: Boiling Water Bath Canning”
Pour pulp mixture into large, wide pot. Add 1 cup of sugar to 1 cup of pulp.
Add 1 teaspoon of butter
Cook over medium low heat until candy thermometer reaches 220.
Pour into prepared half pint jars, leaving 1/4 inch head space.
Process for 10 minutes