Scotch flavored marmalades

[eatrustic]

Every year at this time when I make up my different marmalades I do up a batch of Seville with a bit of scotch added. I remember reading somewhere that this is a classic technique.

I've been using my favorite sipping scotch: Bowmore 17, because I like the balance of the peat and the sweet. It seems to complement the bitter orange quite nicely.

Any suggestions as to which other drams would be interesting to try?

[mnebergall]

My God, using single malt scotch for anything other than its intended purpose should be grounds for excommunication.

[emcclary]

My God, using single malt scotch for anything other than its intended purpose should be grounds for excommunication.

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I agree but to each his own. I would think that something like Macallans or Glenmorangie especially in the wood finished varieties would work. I wouldn't use anything over 12 years old though especially with the Euro trashing prices.

[eatrustic]

Thanks for the suggestions.

I should clarify as well that although it does sound blasphemous to be adding a single malt to something like marmalade there is very litttle needed to give a distinct flavor (less than a teaspoon per jar) and the varietal characteristic does show through.

(Normally I can barely allow myself to add even a few drops of water to my collection of scotches, bourbons and tequilas so I definitely approached this from a historical perspective and I think it is worth the sacrifice!)

[culinary bear]

Something relatively honeyed, I should think... Dalwhinnie? For a laugh, use an Islay malt...