Irish whiskey 0.75 oz. lemon juice 0.5 oz. Cointreau 0.25-0.5 oz. simple syrup, to taste 1 tsp or barspoon orange marmalade Add all ingredients to a cocktail shaker and add ice. No need to stir ...

When you want to elevate a carrot side dish, serve these glazed carrots. It's a simple side dish you can whip up in no time.

Between the orange marmalade and orange-flavored Grand Mariner, there's a lot of orange in these glazed carrots. Orange ...

Slice the peel finely or coarsely, depending on how you like your marmalade. Put the peel, orange and lemon juice, bag of pips and water into a non-reactive bowl or saucepan overnight. Next day ...

Push the pulp through and get as much of the thick juices as possible as this helps the marmalade to set. Slice the peel to whatever size you would like the pieces in your marmalade to be.

By 1797, another Mrs Keiller and another son called James opened the world’s first marmalade factory in Dundee.’ However, there are technical reasons too, to account for why we lean on the Seville ...

Oranges and lemons, fresh on the table. A delicious citrus marmalade to perk up your breakfast. Cook juice until the liquid has evaporated by 1/3. Add sugar and dissolve. Boil rapidly until setting ...

This early version bore little resemblance to the orange preserve we know today, but it set the stage for marmalade’s evolution. By the 17th century, the recipe had made its way to Britain ...

The floral bitterness of the orange marmalade and the honeyed sweetness of the fig jam balance the bitter dark chocolate while highlighting its fruity notes. Put it all together and you've got the ...

Stir until the sugar is dissolved. Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface. Test for setting point by dropping a little of the ...

The Irish Breakfast isn’t what it sounds like. It’s not breakfast, to start, and it has nothing to do with the famous tea.