Irish Mist Marmalade Food

IRISH MIST MARMALADE

Steps:

• Cut the rind off 3 oranges, cutting in fine shreds with no pith. I take all pulp off, no skins or pith; add the rinds.
• Cook in water and sugar.
• Bring to a boil; reduce heat to simmer.
• Simmer for about 20 minutes.
• Add orange juice.
• Cook 20 minutes until sticky.
• Remove from heat.
• Add whiskey.
• Let rest for 15 minutes before pouring into hot sterile jars.
• Seal.

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.