Ingredients

  • 2 oranges
  • 1 lemon
  • 500g gooseberries
  • 500g granulated or preserving sugar
  • 20g fresh ginger, peeled and sliced into thin matchsticks
  • 1 tbsp butter (optional)
  • 50ml gin

Method

  1. Peel the skin away from the oranges and lemon, and shred to the thickness you prefer. Cut the citrus fruits in half and juice them, keeping the juice to one side. Roughly cut the remaining citrus pulp along with the pith and pips. Put the citrus pulp and pips into a muslin cloth and tie up.
  2. Boil the kettle and pour enough hot water over the citrus strips to submerge them, leave to soak for 10 minutes. 
  3. Meanwhile, top and tail the gooseberries and add them to a large pan along with the ginger. Tie the bag of pulp to the side of the pan if you have a handle, or just throw it into the pan, making sure it’s submerged. Add the citrus strips with the water and gently cook over a low heat until the citrus strips are soft. Add the sugar and slowly dissolve. (Be patient here, you want the sugar to be dissolved before boiling, which could take 15-20 minutes). Bring up to the boil and cook for a further 10-15 minutes at a rolling boil. Skim off any scum that floats to the surface and discard. 
  4. Test the setting point of the marmalade. Once ready, stir to cool down slightly. (Adding a little butter at this stage helps to minimise any foam that has formed and helps to speed up the process). 
  5. Once the marmalade has cooled a little, add the gin and stir to mix through. Carefully pour into sterilised jars. 
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 10 June 2017

You may also be interested in…

Recipe

Summer Bruschetta

Bruschetta 3 ways

Summer flavours abound in these mouthwatering creations straight from the Taste Buds kitchen

Read more…

Recipe

Summer berry brioche pudding with clotted cream and fresh basil

Summer berry brioche pudding with clotted cream and fresh basil

The perfect dessert for summer entertaining

Read more…

Recipe

Chicken Pastilla Pie

Chicken pastilla pie

An exotic feast of sweet and savoury flavours

Read more…

Recipe

Crab tostadas, red onion & sweetcorn salsa and avocado

Crab tostadas, red onion & sweetcorn salsa and avocado

A quick and easy summer tostada recipe

Read more…

Recipe

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

View the archive