A jammy marmalade with a kick of cloves. It's kind of sweet for a marmalade. If you can't find a hallabong (to my knowledge they're only available in Korea) then perhaps a loose-skinned orange will be very similar.
I like everything in my lasagna, but there's gotta be 3 cheeses and meat to make it proper.
It's even better if you add a little cheddar, feta, and gouda, of course the gouda's just getting excessive...
A quick recipe for one bottle of marmelade, I use it to avoid canning - just put it in any bottle and refrigerate after making. It's best when it's first made though, and still warm.
I like my marmelade tart - if you find it's too sour for your tastes, just use more sugar.
Note: you don't need any gelatin, there's plenty of natural gelatin in the peel of all citrus fruits.
I've developed this recipe over a long period of time, but it's all flexible... start with this recipe, and develop it on your own. Variations abound.
NOTE: I always make this recipe in 2 Litre plastic water bottles. Some people say you shouldn't do this, but I have no idea why - always works perfectly for me.
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