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Table of Contents

Ch. 1: Marmalade: What You Need to Know Before You Start What is Marmalade The Zen of Marmalade What You Need Ingredients General Hints on Preserving Safety and Storage Ch. 2: A Brief History of Marmalade Quince Marmalade Membrillo Aromatic Orange-Apple-Ginger Marmalade Ginger Marmalade Ch. 3: Citrus Marmalades "Whole Fruit" Seville Orange Marmalade Pressure Cooker Marmalade "Cut-Rind" Seville Orange Marmalade Tipsy Marmalade Brown Sugar Marmalade Marmalade with Almonds Dark Bitter Orange Marmalade Blood Orange Marmalade Shredded Lemon Marmalade Meyer Lemon, Ginger and Mint Marmalade Tangerine and Vanilla Marmalade Kumquat and Earl Grey Tea Marmalade "In the Pink Grapefruit Marmalade Three-Fruit Marmalade Four-Fruit Marmalade (variation) Amber Marmalade (variation) Ch. 4 Orange and Peach Marmalade Rhubarb Marmalade Orange and Pomegranate Marmalade Pear, Lemon, and Ginger Marmalade Cranberry, Orange, and Red Wine Marmalade Mango, Orange, and Vanilla Marmalade Ch. 5: Exotic Marmalades Passion Fruit Marmalade Coconut Marmalade Tomatillo, Lime, and Tequila Marmalade Yuzu Marmalade Almond, Rosewater, and Seville Orange Marmalade Ch. 6: Savory Marmalades Tomatillo-Chile Marmalade Summer Tomato Marmalade Red Onion Marmalade Smoky Eggplant Marmalade Ch. 7: Marmalade as an Ingredient in Savory Dishes Meatloaf with Tomato Marmalade Glaze Five-Spice Chicken Wings Game Pie with Duck, Turnips, Carrots, and Red Onion Marmalade Pork Carnitas with Tomatillos, Lime, and Tequila Marmalade Braised Lamb Shanks with Marmalade Sauce Vegetable Dumplings with Marmalade Dipping Sauce Curried Chicken Salad Glazed Baked Ham Grilled Steak with Tomatillo and Lime Marmalade Sweet and Sour Shrimp Ch. 8: Marmalade as an Ingredient in Sweet Dishes Marmalade Ice Cream Steamed Marmalade Pudding with Orange Blossom Cream Marmalade Meringue Pudding with Foamy Sauce Sidebar: Steamed Marmalade Puddings Irish Marmalade Tart Upside-Down Gingerbread Marmalade Schnecken Mixed Berries with Marmalade Cannoli Cream Marmalade Drops Rugelach with Orange Marmalade and Grated Chocolate Torte de Regina de Notte Ch. 9: Breads to go with Marmalade Baked Boxty Crumpets Brown Soda Bread Popovers Oatmeal Scones Pretzel Croissants

About the Author

Elizabeth Field has been a food writer for over 20 years and a contributing author for the New York Times, Gourmet, Saveur, and Gastronomica. The quest for marmalade drove her through Europe and the UK, collecting recipes and techniques as well as researching for her dissertation on the history of marmalade to obtain her Masters in Gastronomy.

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