There�� nothing better than a jar of homemade marmalade for the DIY-er with a yen for barely sweet spreads. When winter sets in, so does citrus season, opening up a world of possibilities
for all kinds of sweet?and even savory?marmalades for spreading on toast and eating straight out of the jar. With half of its recipes devoted to marmalades of all stripes, the book also
includes recipes that use marmalade.
With 50 recipes to choose from, try the Bitter Orange Marmalade with Rosewater and Almonds; Cherry Marmalade; Double Ginger Pear Marmalade; Red Onion Marmalade; and more. Recipes for
buttermilk biscuits, brown soda bread, and rugelah all serve as excellent vehicles for the bittersweet preserves, and you can make a meal of it with Marmalade Roast Duck or Glazed Country
Ham, among others.
