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Citrus Marmalade Mule


This bright, fresh take on the Moscow Mule will make your spring

Take a classic Moscow Mule in a copper mug to the next level by adding more citrusy sweetness with orange marmalade. Fresh mint leaves also help to make this drink refreshing for those warm spring afternoons.

This recipe is courtesy of Drizly.

Ingredients

  • 1 Ounce fresh lime juice
  • 8 mint leaves, plus more for garnish
  • 2 Ounces ginger beer
  • 2 Ounces vodka
  • 1 Ounce orange marmalade
  • Lime slices, for garnish

Nutritional Facts

Servings2

Calories Per Serving114

Folate equivalent (total)3µg1%


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


Citrus Marmalade

A mix of grapefruit, orange, and lime is used in this jewel-like marmalade.

large naval oranges, divided

(1-inch) piece ginger, smashed

(3-ounce) pouch liquid pectin

1. Peel grapefruit, limes, and 2 oranges cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.

2. Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.

3. Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.

4. Add fruit and juice, star anise, and ginger to Dutch oven. Simmer, covered, 15 minutes. Add sugar and bring to a rolling boil over high heat. Add pectin, return to a rolling boil, and boil, stirring constantly, until a candy thermometer reads 220°F, 10 to 15 minutes (mixture will foam after adding pectin). Remove from heat. Skim off any foam from surface. Discard star anise and ginger.


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