Tag: marmalade

Spreading The Love

Posted on by Sally Addenbrook

Here at Duerr’s, we have so much pride in all our products that it always makes us smile when we hear how much you love them too.

This year we have got off to a terrific start receiving some really lovely emails that have certainly brightened our day, so we thought we would share some of the love…

Duerr’s Thick Cut Classic Seville Marmalade

“To the Marketing Director,
Wonderful new jar and packaging and a wonderful product – superb!!! – well done!”

“Not only do I like your thick cut marmalade, I think the top on the jar is ingenious!
Well done – particularly to a company that’s just “round the corner” so to speak!

To try it for yourself visit Tesco and Sainsbury’s

Peamutt Butter

“We purchased a pot of your Peamutt Butter from Pets At Home to put in a kong for our Jack Russell just to try it out and ever since he just cannot get enough and sits by the cupboard and cries until he gets it every night.

Please don’t ever stop selling it.”

Why not treat your four legged friend to a jar from Pets At Home

March’s Creative Competition Winner

Posted on by Sally Addenbrook

It’s always difficult to pick just one winner each month for our creative marmalade competition, but March’s well deserved winner is Liz Denial with her very tempting apple and marmalade cake recipe that she created herself.

Congratulations Liz, the full range of Duerr’s brand new marmalades and citrus conserves are on their way to you!

Sunny Marmalade Biscuits

Posted on by Sally Addenbrook

Come rain or shine these yummy biscuits with their golden Sunny Seville Fine Cut marmalade centres are guaranteed to be a little ray of sunshine in your day!

Ingredients:

  1. 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature.
  2. Freshly grated zest of 2 medium oranges.
  3. 2/3 cup sifted icing sugar.
  4. 3/4 teaspoon pure vanilla extract.
  5. 1/8 teaspoon salt.
  6. 1 1/2 cups sifted plain flour.
  7. Icing sugar for dusting.
  8. Duerr’s Sunny Seville Fine Cut marmalade for filling.

Preheat the oven to 180 degrees.

Mix the butter, orange zest and icing sugar until light and fluffy.

Add the vanilla and salt and mix.

Add the sifted flour and mix until smooth.

Refrigerate 30 minutes.

Roll out half the dough onto a lightly floured surface until it’s the thickness of a pound coin (approx. 0.5 cm thickness). Using a 7.5 cm cookie cutter stamp out 12 circles. Now using a 2.5 cm cutter and stamp out the centre of each biscuit. Please note: you may be able to make more biscuits depending on the size of your cutters.

 
Roll out the other half of the dough as you did before and stamp out a further 12 circles. Spread the biscuits evenly out onto 2 large lined baking sheets. Bake for 12-15 minutes.

 
Once baked leave to cool on the baking sheets for 5 minutes. In this time of biscuits will harden and will have become more easily transferable. Transfer to a wire rack and allow to cool completely.

 
Once the biscuits are cool, place about a teaspoonful of the marmalade into the centre of the base biscuits. Press on the top biscuits and sandwich together – be careful as the biscuits are very delicate and can break easily. Dust with icing sugar before serving.

 

 

Marmalade Glazed Beef

Posted on by Sally Addenbrook

There’s nothing quite like roast beef with the family on a weekend. So why not make it extra special by glazing the beef with Duerr’s marmalade.

Here’s the full recipe if you fancy giving it a try (recipe courtesy of www.simplybeefandlamb.co.uk):

Ingredients:
1 x 1.3kg/3lb lean beef topside, boneless rib or sirloin joint
Salt and freshly milled black pepper
10ml/2tsp English mustard powder
3 large garlic cloves, peeled and cut into slivers
120ml/8tbsp Duerr’s Classic Thick Cut Orange Marmalade
45ml/3tbsp fresh orange juice
30ml/2tbsp freshly chopped flat-leaf parsley

 
Method:
– Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
– Place the topside joint on a chopping board, make several slits over the joint and season and rub with the mustard. Push the garlic slivers into the    slits.
– Place the joint on a metal rack in a large roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich beefy  juices.
– In a small bowl, mix together the Duerr’s marmalade, orange juice and parsley. Divide the mixture between two separate bowls.
– 20-25 minutes before the end of the cooking time remove the joint and brush with the marmalade mixture from one of the bowls to glaze and return to  the oven.
– Serve the beef with roasted, new potatoes, parsnips, seasonal green vegetables, gravy and the untouched glaze from the second bowl.

 

February’s Jar Creation Winner

Posted on by Sally Addenbrook

It was a tough job picking just one winner for our monthly jar up-cycle competition, but we are pleased to say that the February winner of the jar creation competition is the very talented Leanne.

She got extra creative with her daughter to conjure up these gorgeous sprites homes to give to teachers as gifts – we want one!

A big congratulations to Leanne, the full range of Duerr’s brand new marmalades and citrus conserves are on there way to you!