Marmaladebutter Recipes

ORANGE MARMALADE BUTTER

Orange Marmalade Butter image

Provided by Ina Garten

Time 5m

Yield 1/2 cup

Number Of Ingredients 2

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature
1/2 cup good orange marmalade

Steps:

Combine the butter and marmalade in the bowl of an electric mixer fitted with the paddle attachment. Place in a serving bowl and serve at room temperature.

MARMALADE BUTTER

Marmalade Butter image

Make and share this Marmalade Butter recipe from Food.com.

Provided by katie in the UP

Categories < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1/4 lb unsalted butter, at room temperature
1/2 cup orange marmalade
1/8 teaspoon kosher salt

Steps:

Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment.
Serve at room temperature.

Nutrition Facts : Calories 1207.4, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 320.1, Carbohydrate 106.2, Fiber 1.1, Sugar 96.1, Protein 1.4

HOW TO MAKE MARMALADE

How to Make Marmalade image

I'd always been wary of marmalade, mostly because I just couldn't wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.

Categories main dish side dish

Time 1h15m

Yield 32 servings

Number Of Ingredients 4

Ingredients

3 lb. Oranges
1 Lemon
6 c. Waer
6 c. Sugar

Steps:

Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.

MARMALADE BUTTER

Marmalade Butter image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1/2 pound unsalted butter, at room temperature
1 cup good orange marmalade

Steps:

Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

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2020-05-11 Method. Combine the flour, baking powder and salt together in a mixing bowl. In a separate bowl, whisk together the egg and sugar first, then add the milk a little at a time to dissolve the sugar, …
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Total Time 45 mins
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Combine the flour, baking powder and salt together in a mixing bowl. In a separate bowl, whisk together the egg and sugar first, then add the milk a little at a time to dissolve the sugar, then whisk through the melted butter. Fold the wet ingredients into the flour mixture just enough to combine them. The batter will still be lumpy. Set aside in the fridge for 15 minutes.
Heat your oven to 180C fan-forced (200C conventional). Barely fold the marmalade through the batter (it should still be streaky). Divide the batter between the compartments of a lightly greased, non-stick 12-muffin baking tray until just over ¾ full and bake for about 18 minutes, until the muffins are browned on top and a skewer inserted into the centre comes out clean.
Remove to a rack to cool. While still warm, heat the remaining butter and marmalade in the microwave for 30 seconds until the butter has melted. Stir to combine and brush over the top of the muffins.
Adam's tip I avoid paper muffin cups if I can. A good non-stick baking tray will generally be fine, but if you are worried, a little piece of baking paper in the base of each muffin compartment will ensure they turn out easily.

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