Sour cream crêpes with Seville orange marmalade & amaretto sauce
Enjoy moreish sour cream pancakes with our Seville orange, vanilla & cardamom marmalade for a lovely, bittersweet flavour. An indulgent breakfast or dessert
Seville orange, vanilla & cardamom marmalade
Makes 2 x 500g jars
More effort
Prep:
Cook:
Make this zesty orange, vanilla and cardamom marmalade to spread on toast, scones or pancakes. It will store for up to a year
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- 8 Seville oranges(approx 1.2kg)
- 10 cardamom podsseeded
- 1 vanilla podsplit
- 1 lemonjuiced
- 850g preserving sugar
Nutrition: Per serving (1 tbsp)
- kcal36
- fat0glow
- saturates0g
- carbs8g
- sugars7g
- fibre1g
- protein0g
- salt0g
Method
step 1
Peel and finely chop 7 of the oranges, discarding the pips. Reserve the skin of 3, discarding the rest, and finely chop into fine strips. Halve the remaining orange, skin-on, and finely slice. Add this to the pan with the cardamom seeds and 400ml water. Add the vanilla seeds and throw in the pod.
step 2
Boil for 10 mins until the skins are softening, then add the lemon juice and sugar, stirring constantly. Once the sugar has dissolved, simmer for 30-35 mins. Turn up the heat and boil to set (about 10-15 mins) – the boiling point of jam is 105C. If you don’t have a cooking thermometer, try the ‘wrinkle test’ – spoon some marmalade onto a cold saucer and leave for a minute. If it wrinkles when you poke it and has a fine skin on top, it’s ready to set. Pour the marmalade into sterilized jars, top with wax discs and lids, and store for up to a year.
