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Spiced Marmalade Syrup
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Infused with cardamom, cloves, cinnamon and nutmeg, this beautifully fragrant Spiced Marmalade Syrup from mixologist Kate Hawkings is Christmas in a bottle. It comes into its own in Kate’s steaming Spiced Marmalade Rum Punch or stirred into hot chocolate, but try drizzling over ice cream too. When storing the syrup, be sure to sterilise your bottles: wash them and their lids, then pop on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins.
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Ingredients
- 500g marmalade
- 6 cardamom pods
- 8 cloves
- 3 cinnamon sticks
- 5 cm piece of ginger, peeled and grated
- ½ nutmeg, grated
Method
Step 1
Gently heat the marmalade with 300ml water in a pan until dissolved. Add the spices; simmer for 10 mins. Set aside to cool completely.
Step 2
Transfer the spices into sterilised bottles then pour in the syrup. Leave to infuse for at least 24 hrs before using (the flavours develop over time). Keeps for 1 month in the fridge
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