November 24, 2012
[Photograph: Stephanie Stiavetti]
I like sweet-tart jams, and this marmalade is one of the best I've tried. Tangy orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a happy, drunk kiss from a touch of tequila. The alcohol mostly boils off, leaving a complex flavor, a touch of bitter orange, and the autumn depth of pomegranate.
Little bits of orange and orange zest add a lively texture to this tenderly bitter marmalade, which goes well on toast with a cup of tea. Make sure to strain your pomegranate seeds out of you
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