Preserved: Lemon Ginger Marmalade
Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing.
I have always thought of eating marmalade as a cheerful way to start your day, especially on dark, cold winter mornings when we could use a little reminder of sunshine. There is just something about marmalade's lip-puckering flavor that makes me feel a little bit warmer and brighter inside.
This recipe comes together very quickly, and—added bonus—the ingredients are all inexpensive. With just one batch, you can knock out five holiday gifts for about $5.
This marmalade would be especially delicious on slices of warm, spicy gingerbread. You could also use it to jazz up ice cream. Let a pint of premium vanilla ice cream soften, then gently fold in 1/4 cup of marmalade and refreeze until firm.
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About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.