I always thought Scotch whisky was only for drinking and that it it not possible to go further with that. Perhaps whiskey on the rocks or a highball if you want to push it. However, a whisky tasting by the Macallan past month taught me something different. Whisky is not ‘just a drink’. There is quite more behind that. Whiskey is complex in tasting and has a lot of different nuances depending on how it matured.
And this makes Scotch whisky and amazing ingredint for cooking. The first recipe to go on this blog with Macallan’s Amber blend is a red plum Scotch Marmelade.
What you need (for 4 jars)
- 1,25 kg red plums
- 500g brown sugar
- 1 cup Macallan Amber Scotch whisky
- 1/2 lemon
- 1 sachet vegan gel fix
How you do it
Wash the plums thoroughly. Tear them into small bits in a bowl (very important keep the peel – it will give the marmelade this amazing red colour). Squeeze out the lemon juice. Add it to the plums together with the sugar and the Amber Scotch whisky. Macerate the fruits for 24h.
After 24h of maceration withdraw the plum peels from the mix. After this heat up the mix in a pot. Once the mix starts boiling add the vegan gel fix. Mix thoroughly and boil for 2-3 mins.
Fill up the jars with the hot marmelade and close them. Put the upside down to create a perfect vaccum.
Serve and enjoy
The Chef Cat 