5 tips to make the World's Best Marmalade
Vancouver's Chris Brown just won gold at The World's Original Marmalade Awards
The Vancouver marmalade master who just brought home a gold medal for his Seville orange and whisky recipe at The World's Original Marmalade Awards shares his secrets.
Chris Brown has been making marmalade as a hobby for seven years and has earned a few bronze and silver medals in the past, but it was his sweet and sticky concoction The Bitter End which brought home the gold.
"I just go for purity of flavour," said Brown in an interview with CBC Radio's Rick Cluff on The Early Edition.
He tried six different batches before he was convinced that he had achieved something he would want to submit to the award competition.
While Brown would not give away all his secrets he did share these three tips for making a world's best marmalade.
- Fresh oranges: Seville orange season is short, running from January to the end of February, so Chris says try to find the freshest ones you can find. Chris looks for the firmness and brightness in colour.
- Remove the membrane: Chris says it muddies the flavour, so after you cut the oranges in half and juice them, remove the membrane and seeds with a spoon. Put them into a cheesecloth and use later when cooking.
- Whisky: Choose one you like. Chris chose Bowmore 15-years-old single malt scotch whisky — priced at $90 in B.C. — because he wanted the peaty flavour to stand out to the judges.
- Use a pressure cooker: Chris cooks the peel for 11 to 12 minutes, but he warns make sure you know how to use one properly.
- Cool, before you can: Chris lets his marmalade batch cool to 140 ºF or 60 ºC
Brown's marmalade is available at Sweet-e's Pastries and Sweets at 2032 West 41st Ave., at Harvest on 243 Union St., or you can buy it from Chris himself at the winter farmer's market at Nat Bailey Stadium.