This Canadian winter seems extraordinary, extreme and everlasting. Like a good Canadian I was discussing Toronto’s chilly weather with my snow-bound Prairie living sister which inspired a five minute rant about her minus 47 (with wind-chill) weather. Her laughter interrupted my complaint about our minus 13 temperatures this week. Cold is cold and Canadian winters are a cold blast of seemingly everlasting winter weather, even in Toronto.
The one bright spot in an otherwise dreary winter and the one thing that begins to mediate the crushing winter cold is the seasonal favorite – marmalade. Marmalade is a wonderful, bright, citrus reprieve from the cold winter weather. Marmalade is such a wonderful way to brighten your overcast winter day that it hardly matters if the end product is entirely successful. After an afternoon of marmalade making, your kitchen smells of citrus and your soul is just a tad bit more cheery – even with the slush of winter outside your door.
Last year I made a traditional three day Seville Orange marmalade but I cut the orange peels into wide, lazy strips making a hearty, chunky marmalade. This year I discovered a new way of cutting peels but unfortunately my marmalade was slightly overcooked. Thankfully even sticky, slightly overcooked marmalade spread on toast brings a slice of sunshine into otherwise dreary winter days.
If you feel like cooking up a batch of marmalade check out this small batch Meyer lemon recipe that I used this year. A simple addition like ginger or rosemary can really change up the flavors of marmalade.
If you aren’t in a preserving mood, but still want some marmalade sunshine in your winter day check out the results of the recent Marmalade awards or check out this post on other citrus recipes to tide you over until spring.