Easy Chicken Liver Pâté
Making pâté sounds intimidating, but it’s one of the quickest and easiest nose-to-tail dishes to make. You can serve this easy chicken liver pâté at home without breaking the bank.
Granny June’s Marmalade
Preserve citrus with this great marmalade recipe.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- About 1.6kg citrus fruits
- 1.5 litres (6 cups) water
- 2 lemons
- 1.25kg (5 cups) sugar
Method
- Cut fruit into quarters and slice finely. Put into a large bowl and cover with the water. Allow to stand overnight.
- Tip the fruit and water into a large pan, bring to the boil and simmer covered until the rind is very tender (40-60 minutes depending on how finely you have cut the rind).
- Add the sugar and stir until it has dissolved. Increase heat and boil, uncovered until it gels when tested on a cold saucer. This will probably take at least 45 minutes. Pour into hot, sterilized jars and seal.