There is a reason this is a classic. Seville orange and Scottish whisky is a marriage made in heaven!

Simply cooked, Seville Oranges, Sugar and Whisky, together produce a most delicious marmalade. I use a refined sugar and cook until just set so that the orange flavour shines through. Then I add a generous measure of Scottish Whisky. It is simple and delicious and nothing finer to go on a slice of hot, buttered toast.

#NotJustForToast

This makes a very tasty sauce for Crepe Suzette, heat gently with a little butter, some added orange juice (and maybe a splash of whisky) and then pour over the crepes. I have also served this as a sauce with pan fried duck breast for a modern take on the 70’s classic, Duck a l’orange.