RASPBERRY LEMONADE MARMALADE RECIPE - FOOD.COM
Make and share this Raspberry Lemonade Marmalade recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 1/2 pints
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
- Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
- Remove and discard remaining peel and pith from lemons.
- Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
- In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
- Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
- Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1753.8, FatContent 1.6, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 59.4, CarbohydrateContent 453.5, FiberContent 17.6, SugarContent 410.4, ProteinContent 3.5
RASPBERRY MARMALADE VINAIGRETTE RECIPE - FOOD.COM
I found this recipe on a blog about a year ago. I don't have the link anymore though. This is so flavorful. It works really well with any salad - baby spinach is great. This good paired with pork and would make an excellent marinade.
Total Time 6 minutes
Prep Time 5 minutes
Cook Time 1 minutes
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently whisk all ingredients in medium bowl.
- Pour on salad moments before serving and top with raspberry garnish.
Nutrition Facts : Calories 92.5, FatContent 3.5, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 302.9, CarbohydrateContent 16.2, FiberContent 1.5, SugarContent 13.1, ProteinContent 0.5
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