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Ginger Marmalade in Your Everyday Cooking

Gingered Orange Marmalade

Prep

40 mins

Bake

2 hours

Serves

4kg

Difficulty

Easy
Ginger Marmalade in Your Everyday Cooking

About

This simple and delicious recipe will preserve a little bit of summer in a jar!

made using

Preserving sugar

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Instructions
Ingredients
Reviews

Gingered Orange Marmalade Recipe

Step 1

Halve the fruit and squeeze out the juice, reserving the pips. Remove the skin membranes from each orange half and place on a large square of muslin with all the pips. Tie with string to enclose. Remove and discard any excess pith from the fruit skins, then finely chop the peel.

Step 2

Place the peel and ginger in a large pan and add the juice, muslin bag and 3l (5pts) of water. Bring to the boil and simmer gently for 1½-2 hours until the peel is tender and the mixture reduced by half.

Step 3

Remove the muslin bag, squeezing out any juices. Add the Tate & Lyle Fairtrade Preserving Cane Sugar, stirring until dissolved, then bring to the boil and simmer rapidly for 15-35 minutes or until setting point is achieved.

Step 4

Remove from the heat and skim off any surface residue. Allow to stand for 10-15 minutes then stir gently and transfer to hot, sterilised jars. Seal, label and store in a cool, dark, dry place.

Ingredients – 4 items

Serving

1

Orange

Orange

Sweet

1.5 kg
Lemon

Lemon

2
Ginger

Ginger

Peeled & finely chopped

110 g

Preserving sugar

3 kg

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We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing! 

Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...

(See recipe link in bio!)
It's been bowl and cone for as long as we can remember. But now you can add bag to the list too! 

Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?

As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!

What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you... 

Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
We had to spoil things for you. But it isn't the carrots that make it taste so good...

For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

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We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

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Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
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Our strawberries and cream obsession continues... Wimbledon can't even keep up! 

Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

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1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
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7. Allow to set.

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A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.

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