Lemon & Ginger
Lemon & Lime
Orange & Cognac
Orange & Ginger
Orange & Grapefruit
Specials: Whisky Orange (Great Taste Award) and Whisky Mac (World Marmalade Award) marmalades made with Penderyn Sherrywood whisky; Pink Grapefruit & Gin Marmalde (with Burleigh's London Dry Gin for the Ginhaus, Llandeilo) available at Food Festivals.
Nutrition: Our marmalades all have very high fruit content - typically they are prepared with more than 50% fruit. We use no artificial additives; the fruit is preserved by cooking with the sugar. The final sugar content of the marmalade includes natural fruit sugars. Our marmalades are allergen (and gluten) free and contain important vitamins and minerals.
Satisfy that disturbing marmalade habit through a variety of new recipe ideas:
12 tablespoons of a favourite Miranda's marmalade; 200ml of chilled Cointreau; 1 bottle of chilled Cava, Prosecco or Champagne; 6 pared pieces of orange peel.
Liquidise the marmalade and Cointreau for a minute and strain. Pour 2 tablespoons into each of 6 glasses. Half fill with chilled fizz of choice, stir and then top-up. Squeeze the orange peel over each glass before adding it to the contents. Serve!
Marmalade-glazed Bacon Sandwiches:
12 rashers of British smoked dry-cured streaky bacon; 2 tablespoons of Miranda's Seville orange marmalade; a dash or two of Worcestershire Sauce; soft butter; 6 slices of a favourite bread.
Grill the bacon for 2-3 minutes on each side until part cooked. Meanwhile heat the marmalade, Worcestershire sauce and a tablespoon of water in a small pan. Brush one side of each rasher with the marmalade glaze and return to the grill for 3-4 minutes until crispy at the edges, turn and repeat. Butter the bread generously, top with sizzling hot bacon and sandwich. Wow!