Marmalade

Makes 4 cups

• 4 oranges (800g), sliced and seeds removed

• 1 cup (250g) water

• 21/2 cups (550g) sugar

• 1/4 cup (60g) Cointreau (optional)

Place the orange slices and water into the thermo bowl.

images 10 minutes

images 100°C

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Add the sugar and Cointreau.

images 45 minutes

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If the mixture starts to ‘spit’ remove the MC to allow steam to escape. Test the marmalade is set by scooping a little marmalade with a teaspoon and let it cool down. If it is thick and wrinkles when pushed up with the finger then it’s set. Pour into sterilised jars, seal and keep in a fridge once open.

OPTIONAL: Use this to make Marmalade Biscuits, a retro biscuit that is really scrummy. Insert butterfly and add 110g softened butter and 1/2 cup (100g) caster sugar to thermo bowl; Mix 2 minutes/Speed 4. Add 1 egg; Mix 1 minute/Speed 4. Remove butterfly and scrape down sides of the bowl. Add 3/4 cup (250g) marmalade and 11/2 cups (255g) self-raising flour; Mix 2 minutes/Speed 4. Dollop the mixture onto baking trays and allow for spreading. Bake for 12 minutes or until slightly golden.